South American Pot Roast

• 4-4½ lb. blade or chuck roast
• 2 tbsp. shortening
• 1 tbsp. dry mustard
• 1½ tbsp. brown sugar
• ¼ cup water
• 1 tbsp. salt
• ¼ tsp. pepper
• ¼ cup vinegar
• 1 cup sliced onion

Slowly brown beef on all sides in preheated pan and hot shortening. Allow 30 minutes for the process. Add seasoning, vinegar, onions and water. Cover and simmer very slowly for 4 hours or until tender. Thicken gravy just before serving. 2 to 3 servings per pound.