4-6 lb. pot roast
1 c. water
3 onions, sliced
2 tbsp. brown sugar
1/2 tsp. dry mustard
1/4 c. catsup
Salt and pepper
1 (8 oz.) can tomato sauce
2 cloves garlic, cut up
1/4 c. lemon juice
1/4 c. cider vinegar
1 tbsp. Worcestershire sauce

Brown meat in a Dutch oven, adding a little oil if needed. When browned, add a little salt and pepper to both sides. Add water, tomato sauce, onions and garlic. Cover, simmer for 2 hours. Add rest of ingredients. Cover, cook about 1 1/2 hours more or until meat is fork-tender. Serves 6-8.