1 (3 pound) venison chuck roast
Salt and freshly-ground black pepper
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, sliced
1/4 cup unrefined cider vinegar
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons prepared yellow mustard
2 garlic cloves, minced
1 (14 1/2 ounce) can whole tomatoes with juice

Preheat oven to 300 degrees F, unless you plan to use a crockpot. Rub the roast with a generous coating of salt and pepper, and dredge it in the flour. Warm oil over medium-high heat, and brown the roast quickly. Place the roast in a Dutch oven or heavy baking dish, or in a crockpot. Add remaining ingredients, pouring tomatoes in last. Bake the meat 4 to 5 hours in the oven or 12 to 13 hours in the crockpot. The pot roast will be very tender if it has cooked long enough.

If you want to make this into a one-dish meal, add large chunks of carrots and potatoes about two-thirds of the way through the cooking time.