1/4 c. plain flour
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery seeds
1 (3-4 lb.) chuck or rump roast
2 tbsp. vegetable oil
1/3 c. vinegar
2 tbsp. brown sugar
1/4 c. water
1/4 tsp. ground nutmeg

Combine first 4 ingredients; dredge roast in flour mixture. Brown roast on all sides in hot oil in a large oven proof Dutch oven. Combine vinegar, brown sugar, water, and nutmeg; pour over roast. Cover and bake at 325 degrees for 2 hours. Add several onions and 1/2 cup sliced celery; cook 30 more minutes or until roast and vegetables are tender.