Ingredients for 6 servings:
1. 1 (4 lb) chuck roast
2. 1 tablespoon vegetable oil
3. 3/4 cup chopped onion
4. 3 tablespoons brown sugar
5. 1 teaspoon salt
6. 1 teaspoon fresh coarse ground black pepper
7. 1 teaspoon ground ginger
8. 1/8 teaspoon ground cloves
9. 1/8 teaspoon ground allspice
10. 1 bay leaf
11. 1 cup water
12. 2/3 cup red wine vinegar
13. 1/2 cup water
14. 1/2 cup all-purpose flour
Directions:
1. 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.
2. 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.
Enjoy your meal!