My Family'S Favorite Pot Roast

• 6 lb. boned beef rump pot roast
• 1/3 c. all-purpose flour
• 2 Tbsp. beef fat or shortening
• 2 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. oregano
• 1/4 c. wine vinegar
• 2 thin slices lemon
• 1 large yellow onion, peeled and sliced
• 1 can tomatoes (28 oz.)
• 2 c. peeled small whole white onions
• 8 small carrots, scraped
• 3 Tbsp. flour
• 1/2 c. water

1. Sprinkle beef with flour, coating all sides.
2. Brown 15 to 20 minutes in fat in heavy kettle or Dutch oven over moderate heat. Sprinkle meat with salt and pepper as it browns.
3. Add oregano, vinegar, lemon, onion and tomatoes.
4. Cover pot tightly and let simmer over low heat.
5. Turn roast occasionally.
6. Cook 3 1/2 hours.

boned beef rump, allpurpose, beef fat, salt, pepper, oregano, wine vinegar, thin slices, yellow onion, tomatoes, white onions, carrots, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242872 (may not work)