Ingredients:
2 medium onions, chopped
1 kg beef chuck roast, boneless
1 cup beef stock
3 garlic cloves, minced
2 (8 ounce) cans tomato sauce
1/4 cup brown sugar
1 teaspoon paprika
1 teaspoon dry mustard
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
1/2 cup fresh lemon juice
1/2 cup ketchup
1/2 cup red wine vinegar
2 tablespoons Worcestershire sauce

Directions:
Preheat oven to 350 degrees F.
Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions, cover, and bake for 1 1/2 hours, adding some stock if the pan juices begin to dry up.
Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosemary, thyme, lemon juice, ketchup, vinegar and Worcestershire sauce in a bowl. Pour the sauce over the meat, cover, and continue to bake, basting every 20 minutes, until the meat is tender, about 1 1/2 hours longer.
Remove the lid for the last 1/2 hour of cooking. Slice the meat and arrange on a serving platter. Spoon some sauce on the top and serve the remaining sauce on the side.