Ingredients
1 boneless beef chuck roast (2 pounds)1/2 teaspoon salt1/2 teaspoon pepper2 teaspoons olive oil1 large onion, chopped1 can (8 ounces) tomato sauce1/4 cup water1/4 cup lemon juice1/4 cup cider vinegar1/4 cup ketchup2 tablespoons brown sugar1 tablespoon Worcestershire sauce1/2 teaspoon ground mustard1/2 teaspoon paprika
Preparation
Sprinkle beef with salt and pepper. In a large skillet, brown beef in oil on all sides; drain.
Transfer to a 4-qt. slow cooker. Sprinkle with onion. Combine the remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender. Skim fat. If desired, thicken cooking liquid.
