1 (4-5 lb.) beef shoulder or chuck roast
2 tbsp. vegetable oil
2 med. onions, sliced
2 cloves garlic, minced
1/2 c. catsup
1/2 c. water
1/4 c. red wine vinegar
2 tsp. Worcestershire sauce
1 tsp. Rosemary leaves
1 tsp. salt
1 1/2 lbs. sm. potatoes, peeled

Brown roast on all sides in hot oil in a large Dutch oven; add onion and garlic. Combine remaining ingredients except potatoes. Mix well and pour over roast. Cover and simmer 2 hours; add potatoes and cook an additional 30 minutes. Yield: 8.