1 (4 lb.) pot roast or beef chuck
2 tbsp. vegetable oil
1 1/2 c. onion slices
1 clove garlic, minced (or 1/8 tsp. garlic powder)
2 tsp. salt
1 (8 oz.) can tomato sauce
1/4 c. chili sauce
1/3 c. vinegar
2 tbsp. brown sugar
2 tsp. Worcestershire sauce
1/2 c. water
2 tsp. chili powder

Trim fat from meat. Heat oil in pan and brown the meat on all sides. Add onion and garlic; stir in remaining ingredients. Cook over a low heat for 1 1/2 hours or until tender. Can also be cooked in a crock pot. 8 hours on low. Meat will be very tender. Slice or serve on hard rolls. Can also be served in chunks on a bed of buttered noodles. If you want extra gravy, add a package of "Au Jus" gravy to the other ingredients.