3 to 5 lb. beef pot roast (or chuck roast)
2 tbsp. butter
1/2 c. brown sugar, firmly packed (can substitute 1/2 c. white sugar mixed with 1/4 c. molasses)
1/4 tsp. light salt
1/2 c. vinegar
1/4 c. light soy sauce (has less salt)
1/2 bay leaf, crumbled
2 med. onions

Brown roast in hot butter, in pan used for oven. Mix sugar, salt, vinegar, soy sauce and leaf pieces. Pour over roast. Cover tightly and cook for 2 hours in 300 degree oven. You may add scrubbed potatoes with the skins still on them and peeled whole carrots to the pot at the beginning. They will pick up the roast flavor. For gravy, thicken the remaining liquid in the pot with 1 1/2 tablespoons flour for every cup of broth.