Pot Roast

• 5 lb. beef bottom round roast
• 6 Tbsp. butter or margarine
• 1 1/2 c. chopped onions
• 2 cloves garlic, crushed
• 1/3 c. flour
• 1/4 c. wine vinegar
• 2 Tbsp. corn syrup
• 2 cans (10 1/2 oz.) condensed beef broth, undiluted
• 2 bay leaves
• 4 sprigs parsley
• 1 Tbsp. black peppercorns

1. Wipe pot roast with damp paper towel.
2. Brown well in butter in 6-quart Dutch oven over medium heat, turning with wooden spoons. Remove roast and set aside.
3. Preheat oven to 325u0b0.
4. Add onion and garlic to drippings and cook over low heat 5 minutes.
5. Remove from heat.
6. Stir in flour until smooth.
7. Add vinegar, corn syrup and broth.
8. Stir while bringing to a boil.
9. Tie bay leaves, parsley and pepper in cheesecloth.
10. Add to pot with roast.
11. Cover and put into oven and bake for 3 to 3 1/2 hours.
12. Remove cheesecloth bag before serving.
13. Serves 6.

beef bottom round roast, butter, onions, garlic, flour, wine vinegar, corn syrup, condensed beef broth, bay leaves, parsley, black peppercorns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953258 (may not work)