1 (8 oz.) can tomato sauce
1/2 c. beef broth
1 med. onion, chopped
1 (3 to 4 lb.) boneless chuck roast
2 tbsp. vegetable oil
1/2 c. cider vinegar
1/4 c. catsup
2 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 tsp. paprika
1/8 tsp. garlic powder

Combine first 3 ingredients in a shallow dish; add roast. Cover and marinate in refrigerator 8 hours. Remove roast from marinade, reserving marinade.

Combine marinade and remaining ingredients; pour over roast. Cover and bake at 350 degrees for 2 1/2 hours or until tender. Skim fat from sauce. Serve sauce with roast. Yield: 6 servings.