Savory Pot Roast

Aunt Tammy dished this delicious meal up for us during one of our trips to North Carolina. I had to bring the recipe home and it's now Henry's favorite roast.

2 T. olive oil
One 3 to 4 lb. chuck roast
1/4 cup wine vinegar
16 oz. can smooth crushed tomatoes
2 T. worcestershire sauce
3 t. dried rosemary
1 to 2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 T. prepared mustard or 1 t. dry mustard
2 bay leaves
Water
Potatoes, peeled and quartered
Carrots, cut lengthwise and quartered
White onions

Brown meat in olive oil in dutch oven. Sprinkle with salt. Combine remaining ingredients except water and vegetables and pour over meat. Cover tightly and simmer 2 to 3 hours or until tender. Add potatoes, carrots and onions during last 30 to 45 minutes of cooking.

Note: I use garlic powder instead of garlic. The white onions can be found frozen or in a jar on the vegetable aisle. If using the jar, drain first. Or they can be omitted if you prefer.