Pot Roast

• 2 lb. well-trimmed boneless beef rump roast (or chuck shoulder pot roast)
• 2 Tbsp. all-purpose flour
• 1 Tbsp. olive oil
• 1 1/2 c. water
• 1/4 c. balsamic vinegar
• 2 packets (.17 oz.) instant vegetable broth mix
• salt and pepper
• 1 large (12 oz.) Spanish onion, sliced
• 2 lb. potatoes, cut into 1-inch pieces
• 6 carrots, pared and cut into 2-inch pieces

1. Heat oven to 325u0b0.
2. Coat roast with flour.
3. In nonstick Dutch oven, brown roast in oil; remove.
4. Add water, vinegar, and broth mix to pot and cook 1 minute stirring.
5. Return roast to pot; sprinkle with salt and pepper.
6. Place vegetables around roast. Cover.
7. Bake 2 3/4 hours or until tender, turning once.
8. Remove roast and slice.
9. Return beef to pan and simmer 5 minutes.

welltrimmed, flour, olive oil, water, balsamic vinegar, packets, salt, spanish onion, potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321573 (may not work)