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

Parsley sprigs for garnish

For better flavor, brown the roast in a large skillet, using oil. Add onions and garlic to slowcooker. Combine remaining ingredients and pour over roast. Cook on high for about an hour, then turn to low for 6 to 8 hours or until tender. Garnish roast with parsley.