3 to 4 lb. chuck or rump roast
1/2 tsp. salt
1/4 tsp. freshly ground black pepper (or basil and lemon pepper)
2 tbsp. oil
1 carrot
1 clove garlic, minced (or powder)
1 tsp. cumin
1/2 c. cider vinegar
1/2 c. water
1 onion
1 bay leaf

With wide - pronged cooking fork, poke holes in roast over all the surface. Combine garlic, salt, spices, vinegar and water. Pour over meat, taking care that marinade seeps into holes. Let stand 30 minutes to 1 hour. Brown all surfaces in oil over medium - high heat. Add onion, carrot and bay leaf to the pot. Cook in preheated 325 degree oven in a covered pan or on top of stove in a covered heavy - bottom pan over low heat, using marinade and adding more water if desired. Simmer slowly for 2 to 3 hours or until meat is fork tender. Can add several potatoes, carrots, green pepper and celery the last half hour of cooking if desired. Thicken remaining liquid (adding mushrooms if desired) and pour over sliced meat before serving. Serves 6 to 8.