Quick Sauerbraten - cooking recipe

Ingredients

1 (4 lb) chuck roast
1 tablespoon vegetable oil
3/4 cup chopped onion
3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 bay leaf
1 cup water
2/3 cup red wine vinegar
1/2 cup water
1/2 cup all-purpose flour

Preparation

Brown roast on both sides in hot oil in a large dutch oven. Combine onion, brown sugar, salt, pepper, ginger, cloves, allspice, bay leaf, 1 cup water, and red wine vinegar, mix well, and pour over roast.Cover and simmer 2 1/2 to 3 hours or until roast is tender, turning once. Remove roast to a serving platter. Remove bay leaf.
Stir in 1/2 cup water into four; stir into pan drippings. Cook, stirring constantly, I find that a wire whisk works best, and removes lumps from the flour, until gravy is smooth and thickened.Pour gravy over roast and serve.