2 Mom's Pot Roast

• 4 lbs rump roast (trimmed)
• 14 cup flour
• 3 tablespoons vegetable oil
• 1 (1 1/4 ounce) package onion soup mix
• 4 cups water
• 1 (8 ounce) can tomato sauce
• 1 bay leaf
• 2 garlic cloves
• 3 tablespoons cinnamon
• 4 medium potatoes
• 3 stalks celery
• 3 large carrots
• 1 teaspoon Gravy Master
• 12 cup red wine or 12 cup dark beer
• fresh herbs (rosemary, thyme) or dried herbs (rosemary, thyme)
• 1 tablespoon salt
• fresh ground pepper, as desired

1. Trim meat and dredge in flour.
2. Add meat to pot with vegetable oil and brown on all sides.
3. Add soup mix to 4 cups of water and add to pot.
4. Add bay leaf, garlic, salt and pepper.
5. Sprinkle half the cinnamon on top of the exposed meat.
6. Add half a cup of dark beer or wine, and the tomato sauce.
7. Bring to a boil and then cook covered on low for 1 and a half hours.
8. Turn meat over and sprinkle the top with the remaining cinnamon.
9. Cook another half hour.
10. Add vegetables and herbs and cook covered for another hour or until meat is tender.
11. Remove meat and vegetables.
12. Reserve the "soup" or gravy and serve.

rump roast, flour, vegetable oil, onion soup, water, tomato sauce, bay leaf, garlic, cinnamon, potatoes, stalks celery, carrots, master, red wine, fresh herbs, salt, fresh ground pepper

Taken from www.food.com/recipe/2-moms-pot-roast-50569 (may not work)