2 tbsp. salad oil
1 (5 lb.) pot roast
2 med. onions, sliced
1 garlic clove, minced
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2/3 c. packed light brown sugar
1/2 c. cider vinegar
1 tbsp. salt
2 tbsp. Worcestershire
1 tsp. dry mustard
1/4 tsp. pepper
2 bay leaves
Parsley sprigs for garnish

1. In 8 quart Dutch oven over medium-high heat, in hot salad oil, cook pot roast until well browned on both sides. Remove meat to platter.

2. In same Dutch oven over medium heat, in drippings. Cook onions and garlic until lightly browned, about 5 minutes, stirring occasionally. Spoon off drippings from Dutch oven. Stir in tomato sauce and remaining ingredients except parsley. Return meat to Dutch oven over high heat, heat to boiling. Reduce heat to low; cover and simmer 3 1/4 hours or until meat is fork tender, turning meat once.

3. To serve: Place meat on platter. Skim fat from liquid; discard bay leaves; spoon liquid into gravy; beat. Garnish roast with parsley.