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1 (3 to 4 lb.) boneless chuck roast, trimmed
1 (8 oz.) can tomato sauce
1 medium onion, chopped
1/4 c. water
1/4 c. cider vinegar
1/4 c. ketchup
1 tsp. paprika
1/4 tsp. beef bouillon granules
1/8 tsp. garlic powder
2 tsp. Worcestershire sauce
1 tsp. prepared mustard

Place roast in a 6-quart slow cooker. Stir together tomato
sauce and remaining ingredients; pour over roast. Cover and cook
on high 5 to 6 hours or low 10 to 12 hours or until roast is
tender. Skim fat from sauce and serve with roast. Yields 6

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