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4 lb Pot roast; boneless
3 Potatoes; peel/slice
1 Onion; sliced
2 tb Flour
1 tb Prepared mustard
1 tb Chili sauce
1 tb Worcestershire sauce
1 ts Vinegar
1 ts Sugar
Trim all excess fat from roast. Place potatoes and onion in bottom
of slow cooker. Make a smooth paste of flour, mustard, chili sauce,
Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut
roast in half, if necessary, to fit easily). Place roast in
slow cooker 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). 4 to
6 servings (about 3 quarts).
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