1 (4-5 lb.) shoulder or chuck roast
2 tbsp. vegetable oil
1/2 c. catsup
1/2 c. water
1/4 c. red wine vinegar
2 tbsp. Worcestershire sauce
1 tsp. rosemary
1 tsp. salt
2 med. onions, thinly sliced
Potatoes
Carrots

Brown roast on all sides in hot oil in a large Dutch oven. Combine next 6 ingredients; pour over roast. Add onion; cover and simmer 2 hours. Add potatoes and carrots; cover and cook 45 minutes or until done. Yields 8-10 servings.