Beef Pot Roast in a Barbecue Sauce

2 medium onions, chopped
1 (3 1/2 to 4 pound) boneless beef chuck roast
1 cup beef stock or bouillon
3 garlic cloves, crushed
2 (8 ounce) cans tomato sauce
1/4 cup dark brown sugar, packed
1 teaspoon Hungarian paprika
1 teaspoon dry mustard
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1/2 cup fresh lemon juice
1/2 cup catsup
1/2 cup red wine vinegar
2 tablespoons Worcestershire sauce

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 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, catsup, 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.