1 (3 to 3 1/2 lb.) beef chuck pot roast
2 tbsp. flour
2 tsp. instant beef bouillon granules
Dash of garlic powder
2 bay leaves
2 lg. onions, sliced (2 c.)
1/2 c. catsup
1/3 c. packed brown sugar
1/4 c. lemon juice
1/2 c. raisins (if desired)
Hot cooked noodles

Trim excess fat from meat, reserving trimmings. Coat meat with flour. In 4 1/2 quart Dutch oven heat trimmings until about 2 tablespoons fat accumulates, discard trimmings. Brown meat on both sides in hot fat. Add bouillon granulates and 1 1/4 cups hot water. Sprinkle with garlic powder.

Add bay leaves. Place onion on top and around meat. Cover and bake at 325 degrees for 1 1/2 hours. Remove bay leaves and discard. Stir together catsup, brown sugar and lemon juice, pour over meat and sprinkle with raisins (if desired) and continue baking 30 to 45 minutes longer or until meat is tender. Serve with hot cooked noodles. Serves 8 to 10.