Ingredients
12 small white potatoes, peeled1 boneless beef chuck roast (about 3 pounds)1 tablespoon canola oil1 cup chopped onion1 can (15 ounces) tomato sauce1/4 cup packed brown sugar2 to 3 tablespoons Worcestershire sauce2 tablespoons cider vinegar1 teaspoon salt
Preparation
Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker.
Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over roast.
Cover and cook on high for 4-6 hours or until meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened. Serve with potatoes and beef.
