|Chuck roast||4 Pound|
|Vegetable oil||1 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Brown sugar||3 Tablespoon|
|Ground pepper||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Water||1 Cup (16 tbs)|
|Red wine vinegar||2⁄3 Cup (10.67 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
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 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 serving platter.
Remove bay leaf.
Stir 1/2 cup water into flour; stir into pan drippings.
Cook, stirring constantly, until gravy is smooth and thickened.
Pour gravy over roast