Pot Roast Aragonese

• 3 lbs boneless bottom round roast or 3 lbs other pot roast
• 2 tablespoons flour
• salt
• 2 tablespoons oil
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 2 cups water
• 2 cloves
• 1 tablespoon vinegar
• 1 tablespoon catsup
• 1 teaspoon cinnamon
• 1 bay leaf
• 12 ounce unsweetened chocolate

1. Sprinkle meat with mixture of flour and 1/2 teaspoons salt.
2. In heavy pot pan, brown meat in hot oil.
3. Remove from pan.
4. Add onion and garlic to pan and stir until lightly browned.
5. Add back roast to pan.
6. Add remaining ingredients to pot except chocolate.
7. Bring to a boil then reduce heat, cover and, turning meat occasionally, simmer 2 1/2 to 3 hours until tender.
8. Remove meat and keep warm.
9. Discard cloves and bay leaf; skim off fat if necessary.
10. If necessary, add water to pan liquid to make at least 2 cups.
11. Add chocolate; stir over med.
12. -highheat until chocolate melts and gravy has thickened.
13. Add salt to taste.
14. Serve sauce over thinly sliced meat.

flour, salt, oil, onion, garlic, water, cloves, vinegar, catsup, cinnamon, bay leaf, chocolate

Taken from www.food.com/recipe/pot-roast-aragonese-94585 (may not work)