1/4 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery seed
1 (3 to 4 lb.) beef (arm or blade-cut) pot roast
Carrots and potatoes
2 tbsp. oil
1/3 c. vinegar
2 tbsp. brown sugar
1/4 c. water
1/4 tsp. nutmeg
6 sm. whole onions or cut up larger ones

Combine flour, salt, pepper and celery seeds. Dredge pot roast in seasoned flour. Brown pot roast in oil. Pour off drippings.

Combine vinegar, brown sugar, water and nutmeg. Pour vinegar mixture over pot roast. Cover tightly and cook slowly in 325 degree oven 1 hour.

Add vegetables. Cook another 1 1/2 to 2 hours or until meat is tender and vegetables are done. This is my favorite pot roast recipe.