This didn't come from my family, but another family of good cooks. Thanks to my friend Stephanie Taylor for passing this one on.
3 – 4 lb. beef chuck or blade roast
Carrots (as many as you want)
2 T. flour
4 T. brown sugar
2 T. Dijon mustard
1 T. Worcestershire sauce
1 C. ketchup
Mix sauce together and set aside. Slice onion and cut carrots on the diagonal into large chunks (about 1 ½” in length). Put thick aluminum foil in pan (may need two to overlap). Put beef on foil. Put onion and carrots on top. Pour sauce over everything. Seal foil. Cook for 4 hrs at 350 degrees. You can also do this in a crock pot on medium for 3 – 4 hours. Potatoes can be added in the last hour.