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 God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)