Zesty Pot Roast

• 4 pounds beef chuck roast boneless
• 2 tablespoons lard
• 1 x salt
• 1 x black pepper
• 1/2 cup onions chopped
• 10 3/4 ounces soup, tomato condensed
• 1 soup can water
• 1/4 cup vinegar
• 1 cup applesauce canned

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
2. Season with salt and pepper and remove from pan.
3. Pour off fat drippings.
4. Cook onion in drippings remaining in pan until soft but not browned; stir often.
5. Add tomato soup, water, and vinegar; mix well.
6. Return meat to pan.
7. Cover and simmer for 2 1/2 to 3 hours, or until done.
8. (Or cook in a 325F oven for same amount of time.)
9. Turn meat once to cook it evenly throughout.
10. When done, remove meat and keep warm.
11. Skim off excess fat.
12. Add applesauce and cook to desired consistency.
13. Taste sauce and correct seasoning, if necessary, with salt and pepper.
14. Slice meat and serve with sauce.

lard, salt, black pepper, onions, soup, water, vinegar

Taken from recipeland.com/recipe/v/zesty-pot-roast-33153 (may not work)