Dust pot roast with mixture of flour, salt, pepper and paprika. Heat margarine (or fat) in a heavy pot and brown meat on all sides. Add onions, turning to glaze. Add tomato sauce and broth; cover and simmer 2 hours.

 

Add sugar and carrots and simmer, covered 30 minutes longer or until meat is tender. Serve immediately or cool in sauce, then reheat.

 

The meat slices more easily when cold, and the flavor improves with reheating in the pan sauce.

 

Variation: Slice the meat and arrange with the vegetables in a freeze-heat-and serve dish. Skim excess fat from the sauce and pour over meat and vegetables. You can use the skimmed-off-fat to season other dishes. Cover and refrigerate or freeze; reheat in a 325 degree oven. If desired, top with mashed potatoes.