Sweet And Sour Pot Roast For Two

• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1 boneless beef chuck steak (3/4 pound and 3/4 inch thick)
• 1 tablespoon canola oil
• 1-1/2 cups water, divided
• 2 tablespoons white vinegar
• 2 tablespoons molasses
• 2 small carrots, cut into chunks
• 1 large red potato, cut into chunks
• 1 medium onion, cut into eight wedges
• 1 tablespoon all-purpose flour

1. In a small bowl, combine the salt, thyme, marjoram, nutmeg and pepper. Rub over meat. In a skillet, cook meat in oil until browned on both sides; drain. Combine 1-1/4 cups water, vinegar and molasses. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2. Stir in the carrots, potato and onion. Return to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Remove meat and vegetables to a serving platter; keep warm. Combine flour and remaining water until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pot roast and vegetables.

salt, thyme, marjoram, ground nutmeg, pepper, canola oil, water, white vinegar, molasses, carrots, red potato, onion, flour

Taken from www.tasteofhome.com/recipes/sweet-and-sour-pot-roast-for-two/ (may not work)