Mom'S Yankee Pot Roast - cooking recipe

Ingredients

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

Preparation

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.
Preheat oven to 350\u00b0.
Put roast to one side of pan; add onion, carrot, garlic, bay leaf; saute 5 minutes.
Add water to beef broth to make 1 1/2 cups; pour over meat, along with tomato sauce.
Add salt and pepper.
Bake, covered, 1 1/2 hours or until meat is almost fork-tender; add boiling onions.
Bake 20 minutes longer.
Remove roast and onions to warm platter.
Strain pan liquids.
In small bowl, combine flour and 1/2 cup water, stirring until smooth.
Return strained liquid to Dutch oven; stir in flour mixture.
Bring to boil, stirring until slightly thickened.
Pour sauce over meat.