3 1/2 lb. pot roast of beef
2 tbsp. shortening
1 med. onion, chopped
1 bay leaf
1 tsp. salt
3/4 c. water
1 tbsp. brown sugar
2 tbsp. vinegar
3 tbsp. catsup
1/3 c. raisins
1 c. cold water
1 tbsp. cornstarch

Melt shortening in a heavy kettle. Add beef roast and brown well on each side. Add chopped onion, bay leaf, salt and 3/4 cup water; cover and simmer for 1 hour.

Mix together brown sugar, vinegar, catsup and raisins; add to meat in kettle. Cover and continue simmering 1-1 1/2 hours or until meat is tender. Remove pot roast to a hot platter. Skim excess fat from broth leaving about 2 tablespoons fat. Gradually combine 1 cup cold water with cornstarch, and mix until smooth. Add to broth and stir until gravy is clear and thickened.