Sweet-and-Sour Pot Roast

Sweet-and-Sour Pot Roast

12 small white potatoes, peeled
1 boneless beef chuck roast (about 3 pounds)
1 tablespoon canola oil
1 cup chopped onion
1 can (15 ounces) tomato sauce
1/4 cup sugar
2 to 3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1 teaspoon salt

Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. Brown in oil on all sides in a large skillet. Transfer meat to the slow cooker. Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over meat and potatoes.

Cover and cook on high for 4-5 hours or until the meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened; serve with potatoes and meat. Makes 6-8 servings.