Mexican Pot Roast

• 1/4 cup all-purpose flour, divided
• 2 teaspoons salt
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1 (4- to 5-pound) boneless chuck roast
• 3 tablespoons vegetable oil
• 21 whole cloves
• 3 medium onions
• 1 (14 1/2-ounce) can beef broth, divided
• 1 (3-inch) cinnamon stick
• Garnish: fresh cilantro sprig

1. Stir together 2 tablespoons flour and next 3 ingredients in a shallow dish. Dredge roast in mixture.
2. Brown roast in hot oil in a Dutch oven. Insert cloves into onions, and add onions to Dutch oven. Reserve 1/4 cup broth. Add remaining broth and cinnamon stick to Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 to 2 1/2 hours or until meat is tender.
3. Transfer roast to a serving platter, reserving drippings; keep roast warm. Remove and discard onions. Add water to drippings to make 2 cups, and return to Dutch oven. Whisk together remaining 2 tablespoons flour and reserved 1/4 cup beef broth until smooth; whisk into drippings. Cook over medium heat, whisking constantly, until thickened and bubbly. Serve gravy with roast. Garnish, if desired.

allpurpose flour, salt, paprika, chili powder, chuck roast, vegetable oil, cloves, onions, beef broth, cinnamon stick, cilantro sprig

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