1 (3-4 lb.) chuck roast
2 tbsp. lard or Crisco, melted
2 med. onions, sliced
1 bay leaf
1/4 c. water
1/4 c. vinegar
1 tbsp. brown sugar
1/8 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. ground cloves
1/4 c. raisins
Flour

Sprinkle roast with salt. Brown in Dutch oven. Top with onions and bay leaf. Combine water and vinegar; dissolve brown sugar into combination. Add seasonings, pour over meat. Cover and cook over low heat for 2 hours or until meat is almost tender. Add water if needed. Turn meat; top with raisins. Place roast on serving platter. Spoon off excess fat from broth. Thicken with flour if necessary.