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 packed brown 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. In a large skillet, brown roast in oil on all sides. Transfer to 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 roast.
Cover and cook on high for 4-6 hours or until 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 beef.