1 lg. onion
4 to 4 1/2 lb. chuck roast
salt
pepper
accent (optional)
6 carrots
4 to 6 potatoes (peeled & cut up)
1 (8 oz.) can tomato sauce
1 tbsp. all-purpose flour

Place on bottom of roasting pan: one large onion (sliced). Wipe well with a damp cloth: 4 to 4 1/2 pound chuck roast. Sprinkle with: salt, pepper, Accent. Place in roasting pan. Add 6 carrots (scraped and cut in 1 inch slices), 4 to 6 potatoes, 1 (8 oz.) can tomato sauce. Cover and bake in a moderate (375°F) oven for 2 to 2 1/2 hours or until meat is very tender. Baste with sauce. Sprinkle 1 tablespoons flour over vegetables. Bake for 1/2 hour more. The juices will thicken evenly.

Makes 4 to 6 servings.