2 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
2 tsp. salt, may use less
1/2 tsp. pepper
4 lb. pot roast
1 tbsp. oil
2 tbsp. white vinegar
1 sliced onion
1/2 stick butter
Potatoes and carrots if desired

Mix two sauces and salt and pepper. Brown meat slowly in roasting pan in hot oil. When you turn to brown on second side, sprinkle top browned surface with 1/2 of the sauce. When second side is browned, turn and sprinkle with remaining sauce. Dribble vinegar over roast. Place onion on top and chunk of butter. Add vegetables. Cover and cake at 325 degrees for 3 hours. No additional liquid is added as there will be enough juice at the end for gravy.