Mother'S Bavarian Pot Roast - cooking recipe

Ingredients

5 5 lbs rump roast or 5 lbs sirloin tip roast
2 tablespoons canola oil
1 tablespoon cinnamon
1 tablespoon sugar
1 tablespoon vinegar, Apple Cider
1 cup water
12 ounces beer
1 cup tomato sauce
2/3 cup yellow onion, chopped
1 bay leaf
1 1/2 teaspoons salt
flour (to dust meat and to thicken gravy as needed)
salt
pepper

Preparation

Dust the meat with flour, salt and pepper. Brown the meat on all sides in the oil in a dutch oven or any large pot.
Combine the remaining ingredients and pour over the meat, cover and simmer for 3 hours or until tender. If you have the luxury to let it simmer for 6-8 hours, even better.
Thicken the gravy with flour.
Sliced mushrooms may be added to gravy.
I is nice served over wide egg noodles.