Pot Roast - cooking recipe

Ingredients

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

Preparation

Heat oven to 325\u00b0.
Coat roast with flour.
In nonstick Dutch oven, brown roast in oil; remove.
Add water, vinegar, and broth mix to pot and cook 1 minute stirring.
Return roast to pot; sprinkle with salt and pepper.
Place vegetables around roast. Cover.
Bake 2 3/4 hours or until tender, turning once.
Remove roast and slice.
Return beef to pan and simmer 5 minutes.