California Pot Roast

This recipe is so easy that your kids could, with a little help, put it together before they leave for school and finish it up when they get home. School-age children are never too young to participate in your kitchen doings.
On a budget – minimum preparation – kid friendly
Serves 6

1 4-to-5 pound chuck, rump, or round roast
1 tablespoon salt
2 teaspoons freshly ground black pepper
3 tablespoons olive oil
½ cup water
2 cups tomato sauce, fresh or canned
1 onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons dark brown sugar
½ teaspoon dry mustard
¼ cup fresh lemon juice
¼ cup apple cider vinegar
¼ cup ketchup
1 tablespoon Worcestershire sauce

Rub the chuck roast with the salt and pepper
Heat the olive oil in a large skillet over medium-high heat, and brown the roast, about 3 minutes per side.
Place the meat in a slow cooker with the water, tomato sauce, onion, and garlic. Cook on a low heat all day, for about 5 to 6 hours.
About 1 ¼ hours before you are ready to eat, combine the brown sugar, dry mustard, lemon juice vinegar, ketchup, and Worcestershire sauce. Pour over the meat, and continue cooking another hour until fork-tender.
Remove the meat, slice, and place on a warm platter. Meanwhile, let the sauce thicken by simmering on the stove for a few minutes; pour over sliced roast and serve.