Ingredients:
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (3 lb) pot roast
1 tablespoon oil
6 medium potatoes, cut into large cubes
6 large carrots, halved lengthwise then cut into thirds crosswise
2 onions, cut into eighths
1 cup red wine vinegar or 1 cup catsup or 1 cup red wine
herbs ( usually including oregano and a bay leaf)
1 -2 tablespoon flour
Directions:
Combine flour, salt and pepper in a paper bag.
Add roast and shake to coat.
In a dutch oven or large pot, brown roast on all sides in oil. Stuff vegetables in around the sides of the roast.
Combine 1 cup vinegar (or catsup or wine or a mixture) with herbs and pour into the pot.
Fill pan with enough water to cover roast and bring to a boil.
Reduce heat to low and simmer 1 1/2 -2 hours until meat is falling-apart tender, adding water to the pot as needed.
Remove meat and vegetables from the pot and keep warm.
Add flour to pot liquid and continue to cook, stirring, until it thickens into gravy.
Servings: 6
Time preparation: 20 min.
Time total: 140 min.