3 to 4 pound pot roast (the inexpensive cuts work quite well)
10 – 12 medium potatoes
1 1/2 C chopped onions
1/3 C packed brown sugar
2 1/2 Tbsp. Worcestershire sauce
2 1/2 Tbsp apple cider vinegar
1 1/2 Tbsp cooking oil
1 tsp salt
1 can tomato sauce (15oz) I have substituted V8 on occasion
Optional: Meat tenderizer (I use Adolphs)
Brown roast on all sides in skillet on medium high. This can be done in oil, but I think tastier if you just do it with salt. When browned, cut off any excess fat and toss.
Place roast with drippings, along with peeled and quartered potatoes (you may cook potatoes whole, depending on size).
Mix all other ingredients in bowl, then pour over roast and potatoes. Set crock pot on medium high and cook for about 5 hours, reduce heat and cook for 3 – 4 more hours, until meat is fork tender.
Serve with your choice of bread, a side vegetable and tossed salad for a delicious and filling dinner. Garnish with parsley flakes.