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Ingredients

• 2 tbsp. oil
• 1 (5 lb.) beef chuck 7-bone (center cut) pot roast, cut 2 1/2 inches thick
• 2 medium onions, minced
• 1 garlic clove, chopped
• 1 (8 ounce.) can tomato sauce
• 1 (6 ounce.) can tomato paste
• 2/3 c. packed light brown sugar
• 1/2 c. cider vinegar
• 1 tbsp. salt
• 2 tbsp. Worcestershire sauce
• 1 teaspoon dry mustard
• 1/4 teaspoon pepper
• 2 bay leaves
• Parsley sprigs for garnish

Description

In An 8 Qt Dutch Oven Over Medium High Heat, In Warm Oil, Cook Pot Roast Till Well Browned On Both Sides. Remove Meat To Platter. In Same Dutch Oven Over Medium Heat, In Drippings,…

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