Ingredients

4 pounds boneless pot roast, beef arm
3 potatoes peeled, sliced
1 onion sliced
2 Tbsp. flour
1 Tbsp. prepared mustard
1 Tbsp. chili sauce
1 Tbsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. sugar

Cooking Instructions

Trim all excess fat from roast. Place potatoes and onion in bottom of crock pot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread over top of roast. Place roast in crock pot cut roast in half, if necessary, to fit easily on top of potatoes and onions. Cover and cook on low setting for 10 to 12 hours on high setting for 5 to 6 hours.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)