Sunday Dinner Pot Roast

• 1/2 cup diced beef suet
• 1 cup chopped onion
• 1 clove garlic, minced
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (5-pound) boneless chuck roast
• 2 (14 1/2-ounce) cans whole tomatoes, undrained
• 1 tablespoon vinegar
• 1 tablespoon prepared mustard
• 3 cups water, divided
• 2 cups uncooked macaroni
• 2 tablespoons all-purpose flour

1. Heat diced beef suet in a large Dutch oven over low heat until crisp. Remove beef suet and discard; reserve beef suet drippings in Dutch oven. Add chopped onion and minced garlic; saute until tender. Remove onion and garlic with a slotted spoon, and set aside. Reserve drippings in Dutch oven.
2. Combine 1/4 cup flour, salt, and pepper; dredge roast in flour mixture. Brown roast on all sides in reserved drippings. Set Dutch oven aside.
3. Combine tomatoes, vinegar, mustard, and 2 cups water; mix well. Pour tomato mixture over roast in Dutch oven. Cover and simmer 2 1/2 hours or until meat is tender.
4. Cook macaroni according to package directions; drain and set aside.
5. Remove roast to a serving platter, and keep warm; reserve tomato mixture in Dutch oven.
6. Combine 2 tablespoons flour and remaining 1 cup water, stirring until smooth. Add flour mixture to tomato mixture; cook, stirring constantly, until mixture is thickened and bubbly. Add reserved onion, garlic, and cooked macaroni to tomato gravy; heat thoroughly.
7. Cut roast into serving pieces; serve with hot macaroni sauce.

beef suet, onion, clove garlic, allpurpose, salt, pepper, chuck roast, tomatoes, vinegar, mustard, water, macaroni, flour

Taken from www.myrecipes.com/recipe/sunday-dinner-pot-roast (may not work)