Company Pot Roast

• 5 lb. boneless beef rump roast
• 2 c. apple cider
• 1 Tbsp. brown sugar
• 3 whole cloves
• 1/4 tsp. ground ginger
• 1/4 tsp. cinnamon
• 4 Tbsp. flour, divided
• 2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. oil
• 1 onion, sliced

1. Place meat in a large bowl.
2. Mix cider, sugar, ginger, cinnamon and cloves.
3. Pour over meat.
4. Cover and refrigerate 24 hours.
5. Remove meat from marinade and pat dry with paper towel. Reserve 1 cup marinade.
6. Preheat oven to 325u0b0.
7. Combine 2 tablespoons flour, salt and pepper and dredge meat.
8. Brown the meat in a Dutch oven in the oil.
9. Add 1 cup of the marinade and the onion.
10. Cover and roast 3 to 3 1/2 hours or until tender.
11. Add water to cooking liquid to make 2 cups.
12. Thicken with remaining 2 tablespoons flour.
13. Serves 8.

boneless beef rump roast, apple cider, brown sugar, cloves, ground ginger, cinnamon, flour, salt, pepper, oil, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857684 (may not work)