1 (4 lb.) chuck roast
2 tbsp. vegetable oil
3 tbsp. brown sugar
1 tsp. ginger
1/8 tsp. cloves
1/8 tsp. allspice
1 bay leaf
1 1/2 tsp. salt
1 tsp. pepper
3/4 c. chopped onion
1 1/2 c. water, divided
2/3 c. red wine vinegar
2-4 tbsp. flour

Brown roast on both sides in hot oil in Dutch oven. Combine sugar, spices, onion, 1 cup water and vinegar; mix well and pour over roast. Cover and simmer 1 1/2 to 2 hours or until tender. Remove to serving platter.

Stir remaining 1/2 cup water into flour; stir into pan drippings. Cook stirring constantly until thickened. Pour over roast. Yield 5-6 servings.