Barbecued Chuck Roast

4 pound Chuck roast
1/4 cup of red wine vinegar
1 cup of sliced onions
2 tablespoons of shortening
2 minced garlic cloves
1/2 cup of catsup
1/2 cup of water
2 tablespoons of Worcestershire sauce
1 teaspoon of rosemary
1 teaspoon of s alt
Melt the shortening in a heavy pan and brown the roast on all sides in hot shortening. Add onion
and garlic. Cook until oni on is soft. Combine catsup, water, vinegar, Worcestershire sauce,
rosemary and salt. Pour over meat.


Cover and cook slowly unti l meat is fork tender, about 2 -1/2
hours. May be cooked in crock pot, but allow longer cooking time.