Boneless chuck roast (tied) or bottom round, best if rump roast (4 lb.)
2 med. onions
About 1 tbsp. salt
About 1 tbsp. pepper
About 1 tbsp. paprika
About 1 tsp. thyme
About 1 tsp. Marjoram
2 tbsp. wine vinegar
1 sm. can tomato sauce
Flour
Water
Vary spices to your taste

Brown meat - fat side first. While meat browns, slice onions. Remove meat and brown onions, add meat to pot. Sprinkle salt, pepper, paprika, thyme and marjoram on meat. Add vinegar and tomato sauce. Add 1 cup water.

Cover and cook slowly for about 4 hours (low to medium heat). Skim fat. Thicken gravy with flour and water. Serves 8. Best if made day ahead so flavors can mingle. We serve it with noodles or mashed potatoes and red cabbage.