Pot Roast - cooking recipe

Ingredients

3 to 4 lb. beef roast (very lean)
1/4 c. vinegar
1 can mushroom soup
1 Tbsp. salt
pepper to taste
6 potatoes, quartered
6 carrots, sliced in 2-inch pieces
1 onion, quartered

Preparation

In a 6-quart Dutch oven, place roast with vinegar.
Over medium heat, brown roast on both sides.
Add salt, mushroom soup, potatoes, carrots and onion.
Add pepper to taste.
Cover pan. Place in a 325\u00b0 oven and cook until roast is very tender.
The gravy will be made and vegetables cooked by the time the roast is tender, about 4 hours.
Serves 4 to 6.