Browned beef simmers until tender in well-seasoned tomato sauce
1 (4 to 5lb.) chuck or rump pot roast
3tblsp. fat or salad oil
1 (8oz.) can tomato sauce
3 medium onions, thinly sliced
2tblsp. brown sugar
½tsp. dry mustard
¼c. lemon juice
1tblsp. Worcestershire sauce
Brown roast well on both sides in fat in heavy pan or Dutch oven. Add salt, pepper, ½c. water, tomato sauce, onions and garlic. Cover tightly and simmer over low heat about 1½ hours.
Combine brown sugar, mustard, lemon juice, vinegar, ketchup and Worcestershire sauce and pour over meat. Cover and continue cooking until meat is fork tender, about 1½ hours.
Remove meat to warm platter; make gravy. Skim off most of the fat; measure the broth. Add enough water to make 3c. Pour in cooking pan or Dutch oven. Mix flour with ½c. water to make a smooth paste; stir into broth. Return to heat and cook over low heat, stirring constantly, until gravy bubbles all over. Check seasonings by tasting, adding more salt if needed. Cook and stir about 5 minutes longer. Makes about 3cups.
Serve roast cut in thin slices with the gravy, or shred the meat and mix it with the gravy to serve on halves of warm buns.