4      pounds        Pot roast -- boneless
   3                    Potatoes -- peel/slice
   1                    Onion -- sliced
   2      tablespoons   Flour
   1      tablespoon    Prepared mustard
   1      tablespoon    Chili sauce
   1      tablespoon    Worcestershire sauce
   1      teaspoon      Vinegar
   1      teaspoon      Sugar
  Trim all excess fat from roast. Place potatoes and onion in bottom of  
crockpot. 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 crockpot 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).       Riva Crock-Pot Cooking.