1 (4 lb.) chuck roast
3 tbsp. brown sugar
2 tbsp. vegetable oil
1 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. allspice
1 1/2 tsp. salt
1 tsp. coarsely ground black 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 a large Dutch oven or skillet. Drain off grease.

Combine sugar, spice, salt and pepper, onion, 1 cup water and vinegar. Mix well and pour over roast. Cover and simmer 1 1/2 to 2 hours, turning once. Remove to serving platter. Stir remaining water into flour; stir into pan drippings. Cook, stirring constantly until thickened. Pour over roast. Yield: 6 servings.