Sunday Dinner Pot Roast

4 to 6 pound chuck roast

Salt and pepper to taste

4 Tablespoons shortening

1 cup onions, chopped

1 garlic clove, chopped

1 large can tomatoes

2 cups + water

1 tablespoon vinegar

1 tablespoon prepared mustard

In a heavy dutch oven, saute onions in shortening until tender. Remove onions from pan and set aside. Salt, pepper, and flour roast and put in hot fat to brown slowly on all sides. When brown, add vinegar, mustard, tomatoes, onions and 2 cups water. Cover tightly and cook slowly for 1 1/2 hours or until very tender. Watch roast and add more water occasionally if needed to keep it from becoming dry. When done, remove roast to platter. Thicken gravy if desired with a little flour and water, stirred to a smooth paste. Serve pot roast with gravy.