4 to 4 1/2 lb. pot roast
1 tbsp. shortening
1 tbsp. dry mustard
1 1/2 tbsp. brown sugar
1 tbsp. salt
1/4 tsp. pepper
1/4 c. vinegar
1 c. sliced onions
1/2 c. or more water

Brown beef slowly on all sides in preheated kettle or Dutch oven in hot shortening. Allow approximately 30 minutes for this process. Pour off accumulated fat. Add all other ingredients, cover and bake in oven at 325 degrees until roast reaches fork tender stage (about 2 1/2 hours). Thicken gravy just before serving.