Memory Lane Spanish Roast

Source: How to Feed Four for $1 by Pat Hunter Published :1968

2 tablespoons vinegar
2 tablespoons worcestershire sauce
3/4 cup ketchup
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon black pepper
3/4 cup water
2 lbs boneless beef chuck roast
2 tablespoons hot fat
2 medium onions, thinly sliced

Make a sauce from the first 7 ingredients (vinegar through water), bring to a boil and then remove from heat.
Salt roast, braise on both sides in hot fat and place in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
Place sliced onions on top of roast and cover with sauce.
Wrap foil, sealing tightly, and bake in a 300 oven for 2 1/2 to 3 hours or until meat is tender