Pint Size Pot Roast(4 Servings)

• 2 1/4 to 2 1/2 lb. boneless beef arm pot roast
• 2 Tbsp. flour
• 1 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. oil
• 2 Tbsp. red wine vinegar
• 1 Tbsp. brown sugar
• 1/4 tsp. celery seed
• 1 c. water
• 1 large onion, cut in 1/2-inch slices

1. Combine flour, salt and pepper.
2. Dredge meat.
3. Reserve leftover flour.
4. Brown meat in cooking oil in Dutch oven.
5. Pour off drippings.
6. Add water, vinegar, sugar and celery seed.
7. Cover tightly and cook slowly for 2 hours.
8. Turn and add more water if necessary while cooking.
9. Add onion and continue cooking, covered, for 30 minutes or until meat is tender and onion is done.
10. Remove meat and onion to platter and keep
11. warm.
12. Combine reserved flour and 1/4 cup water.
13. Add to cooking liquid and cook, stirring constantly, for 3 to 5 minutes.

boneless beef, flour, salt, pepper, oil, red wine vinegar, brown sugar, celery, water, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212952 (may not work)