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Ingredients

• 1 garlic clove, minced
• 2 tablespoons vegetable oil
• 1 (5 pound) boneless beef rump roast
• 3 tablespoons cider vinegar
• 1/2 cup tomato juice
• 2 tablespoons ketchup
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 8 medium carrots, cut into thirds
• 1/2 pound small whole onions
• 1/2 cup all-purpose flour
• 1 cup cold water
• salt and pepper to taste

Description

Fork-tender And Hearty, This Pot Roast Is An Old-fashioned Stick-to-your-ribs Main Dish, Assures Field Editor Shirley Kidd Of New London, Minnesota.

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