3 to 5 lb. pot roast
1 large onion, sliced
5 to 6 medium potatoes, quartered lengthwise
6 large carrots, peeled (large portions halved)

SAUCE:

1/4 c. cooking oil
1 c. ketchup
1/4 c. water
1/2 tsp. pepper
1 tsp. dry mustard
1/4 tsp. soy sauce
2 tbsp. wine vinegar

Combine in sauce pan and heat slowly on stove, stirring occasionally.

In 5 quart Corning Ware, brown meat in small amount of Crisco to sear. Add small amount of water, cover and put in oven at 350 degrees for one hour.

Place sliced onions on roast and arrange potatoes and carrots around roast. Pour sauce over all, cover and continue in oven to 2 1/2 hours. Baste meat, carrots and potatoes once or twice during cooking.