Pot Roast - cooking recipe

Ingredients

5 lb. beef bottom round roast
6 Tbsp. butter or margarine
1 1/2 c. chopped onions
2 cloves garlic, crushed
1/3 c. flour
1/4 c. wine vinegar
2 Tbsp. corn syrup
2 cans (10 1/2 oz.) condensed beef broth, undiluted
2 bay leaves
4 sprigs parsley
1 Tbsp. black peppercorns

Preparation

Wipe pot roast with damp paper towel.
Brown well in butter in 6-quart Dutch oven over medium heat, turning with wooden spoons. Remove roast and set aside.
Preheat oven to 325\u00b0.
Add onion and garlic to drippings and cook over low heat 5 minutes.
Remove from heat.
Stir in flour until smooth.
Add vinegar, corn syrup and broth.
Stir while bringing to a boil.
Tie bay leaves, parsley and pepper in cheesecloth.
Add to pot with roast.
Cover and put into oven and bake for 3 to 3 1/2 hours.
Remove cheesecloth bag before serving.
Serves 6.