3 pounds beef arm or boneless pot roast (up to 4 lb)
3 potatoes -- peeled and sliced
1 onion -- sliced
2 tablespoons flour
1 tablespoon prepared mustard
1 tablespoon chili sauce
1 tablespoon Worcestershire sauce
1 teaspoon vinegar
1 teaspoon sugar
serves 4 to 6
Trim all excess fat from roast. Place potatoes and onion in bottom of
Crock-Pot.
Make a smooth paste of flour, mustard, chili sauce, Worchestershire sauce,
vinegar, and sugar. Spread over top of roast (cut roast in half, if
necessary, to fit easily). Place roast in Crock-Pot on top of potatoes and
onions. cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
