Mom'S Yankee Pot Roast

• 2 Tbsp. bacon fat or salad oil
• 5 to 5 1/2 lb. beef rump or round roast
• 1 c. chopped onion
• 1 c. chopped carrot
• 1 clove garlic, minced
• 1 bay leaf
• water
• 1 (10 1/2 oz.) can condensed beef broth (undiluted)
• 1 (8 oz.) can tomato sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 lb. small white boiling onions, peeled
• 2 Tbsp. all-purpose flour

1. In hot bacon fat in 6-quart ovenproof Dutch oven, brown meat, turning with 2 wooden spoons until well browned on all sides, about 20 minutes.
2. Preheat oven to 350u0b0.
3. Put roast to one side of pan; add onion, carrot, garlic, bay leaf; saute 5 minutes.
4. Add water to beef broth to make 1 1/2 cups; pour over meat, along with tomato sauce.
5. Add salt and pepper.
6. Bake, covered, 1 1/2 hours or until meat is almost fork-tender; add boiling onions.
7. Bake 20 minutes longer.
8. Remove roast and onions to warm platter.
9. Strain pan liquids.
10. In small bowl, combine flour and 1/2 cup water, stirring until smooth.
11. Return strained liquid to Dutch oven; stir in flour mixture.
12. Bring to boil, stirring until slightly thickened.
13. Pour sauce over meat.

bacon, beef rump, onion, carrot, clove garlic, bay leaf, water, condensed beef broth, tomato sauce, salt, pepper, white boiling onions, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191421 (may not work)