1 round or rump roast
1/4 to 1/2 c. vinegar
Water (as needed)
Med. potatoes
Cut carrots
Sm. onions
Flour and water (gravy)

1. Brown meat in Dutch oven or heavy pan with a tight lid.

2. Add vinegar, salt and enough water to make about 1/2 inch liquid in bottom of pan.

3. Simmer 1 1/2 hours. Add water as needed.

4. Peel vegetables while meat cooks. Partly cook in pan with just enough water to cover. Start with onions, then add carrots and add potatoes last. Cook about 1/2 hour.

5. Add vegetables and a little liquid if needed.

6. When vegetables are slightly browned and tender, remove meat and vegetables.

7. Make gravy.