Memory Lane Spanish Roast - cooking recipe

Ingredients

SAUCE
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
3/4 cup ketchup
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon black pepper
3/4 cup water
ROAST
salt
2 lbs boneless beef chuck roast
2 tablespoons hot fat
2 medium onions, thinly sliced

Preparation

Make a sauce from all the sauce ingredients.
Bring to a boil and remove from heat.
Salt roast.
Braise on both sides in hot fat.
Place roast in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
Place sliced onions on top of roast.
Cover with the sauce.
Wrap foil, sealing tightly.
Bake in a 300 degree fahrenheit oven for 2 1/2 to 3 hours or until meat is tender.