1 (4 pound) chuck roast 1/2 cup water 1 (8 ounce) can tomato sauce 2 tablespoons brown sugar 1/4 teaspoon paprika 1/2 teaspoon dry mustard 1/4 cup lemon juice Salt Pepper 3 onions, sliced 2 cloves garlic, minced 1/4 cup catsup 1/4 cup vinegar 1 tablespoon Worcestershire sauce
Brown pot roast in hot fat. Add water, tomato sauce, onions and garlic. Cover and cook over low heat for 2 hours. Add remaining ingredients. Cover and continue cooking until meat is tender. Serve with cornmeal or plain dumplings.
1 egg 1/2 cup milk 3/4 cup cornmeal 1/2 cup flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder
Beat egg with milk. Add 2 tablespoons melted shortening or margarine. Add remaining ingredients and blend well. Drop by tablespoons into pot roast sauce, cover pan tightly and simmer for 15 minutes.
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