4 lb. pot roast
3 tbsp. oil
1/4 c. chopped onion
1/2 c. stock
Salt & pepper
2 tbsp. prepared mustard
1/4 c. chili sauce
1 tbsp. Worcestershire sauce
1 tbsp. vinegar
1 tbsp. sugar
2 tbsp. flour
1/4 c. water

In a deep flameproof casserole, heat oil and brown meat on all sides. Pour off excess fat, leaving 1 tablespoon. Add onion and half the stock. Season lightly, cover tightly and cook over a low heat on top of stove or in a low oven, 325 degrees for 2 1/2 hours.

Combine mustard, chili sauce, Worcestershire sauce, vinegar, sugar and flour and stir in the water. Pour over meat and continue cooking 30 minutes, or until meat is tender. Transfer meat to a platter and add remaining stock to the pot. Simmer 5 minutes, strain and spoon a little of the sauce over the beef, serving the rest separately. Accompany hot beef dish with cooked root vegetables, buttered noodles. NOTE: Adding chopped white part of leek with the onion gives a subtle and delicious taste to the sauce.