Sweet-And-Sour Pot Roast

• 12 small white potatoes, peeled
• 1 boneless beef chuck roast (about 3 pounds)
• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 can (15 ounces) tomato sauce
• 1/4 cup packed brown sugar
• 2 to 3 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 1 teaspoon salt

1. 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.
2. 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.
3. 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.

white potatoes, chuck roast, canola oil, onion, tomato sauce, brown sugar, worcestershire sauce, cider vinegar, salt

Taken from www.tasteofhome.com/recipes/sweet-and-sour-pot-roast/ (may not work)