Pint Size Pot Roast(4 Servings) - cooking recipe

Ingredients

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

Preparation

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