York Pot Roast, Spiced

• 5 lbs beef roast (either chuck or rump)
• 1 onion, peeled and sliced
• 3 bay leaves
• 1 teaspoon peppercorn
• salt and pepper, to taste
• vinegar
• water
• 1 tablespoon flour
• 13 cup water

1. Rub meat thoroughly with salt and pepper; place in a large, nonreactive dish.
2. Add onion, bay leaves and peppercorns.
3. Mix an equal portion of vinegar and water; pour over meat.
4. Let stand in the refrigerator for 24 hours.
5. Drain meat, reserving the vinegar; place in a roasting pan and brown well in a hot oven (400F).
6. When well browned, add a little of the spiced vinegar.
7. Reduce heat to 300F.
8. Cover pan tightly and cook for approximately 3 hours or until meat is tender.
9. Add more of the vinegar, if necessary.
10. When cooked, remove meat to a platter and thicken liquid with a tablespoon flour mixed to a paste with a little cold water.

beef, onion, bay leaves, peppercorn, salt, vinegar, water, flour, water

Taken from www.food.com/recipe/york-pot-roast-spiced-266062 (may not work)