Grandmom Richardson'S Pot Roast

• 6 lb. top round roast
• 2 c. hot water
• 1 1/2 c. tomato puree
• 1/2 c. cider vinegar
• 1/4 c. brown sugar
• 6 bay leaves
• 1 large onion, chopped
• 4 carrots, sliced
• 6 slices lean bacon, precooked medium

1. Brown meat on all sides in cast-iron (or other heavy) stew pot. Combine water, puree, vinegar, sugar, bay leaves and bacon; pour over roast.
2. Cover and bake at 300u0b0 for 2 hours.
3. Add onion and carrots.
4. Continue baking 60 to 90 minutes longer.
5. Remove meat. Thicken gravy by adding flour to cold water, then to pan juices. Bring to boil, scraping bottom of pan; simmer until thickened. Season with salt and freshly grated black pepper.
6. If desired, add raisins; cook 5 minutes.
7. Serve sliced meat with gravy over it.

roast, water, tomato puree, cider vinegar, brown sugar, bay leaves, onion, carrots, lean bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480186 (may not work)