Barbecued Chuck Roast

4 pound Chuck roast
1/4 cup of red wine vinegar
1 cup of sliced onions
2 tablespoons of shortening
2 minced garlic cloves
1/2 cup of catsup
1/2 cup of water
2 tablespoons of Worcestershire sauce
1 teaspoon of rosemary
1 teaspoon of salt

Melt the shortening in a heavy pan and brown the roast on all sides in hot shortening. Add onion and garlic.
Cook until onion is soft.
Combine catsup, water, vinegar, Worcestershire sauce, rosemary and salt.
Pour over meat.

Cover and cook slowly until meat is fork tender, about 2-1/2 hours.

May be cooked in crock pot, but allow longer cooking time.