4 to 5 lbs. pot roast (chuck, round or rump)
Seasoned flour (1/2 c. flour, 1 tsp. salt, 1/8 tsp. ground pepper)
3 tbsp. oil
2 tbsp. prepared mustard
2 lg. onions, sliced
1 clove garlic, minced
2 c. beef broth (or 2 c. water and 2 packets beef bouillon)
1 tsp. salt
2 tbsp. water

In cheese cloth sack or coffee filter tied with strings:

6 whole cloves
8 pepper corns
1 lg. bay leaf

Dust meat with seasoned flour, save excess. Heat oil in large Dutch oven with tight fitting cover. Brown meat on all sides. As you turn browned meat, spread mustard over browned side. Add onions, salt and garlic. Pour broth over top. Place spice packet in broth to cover. Bring to boil. Cover pot and reduce heat to simmer 2 1/2 hours until meat is tender. Remove meat from pot and let stand 15 minutes. Meanwhile, strain broth, skim fat and return to pot. Mix 1 tablespoon seasoned flour with 2 tablespoons water to form thin paste. Add 2 tablespoons hot broth to paste, blend. Gently stir paste into broth in pot and stir, cooking until thickened. Slice meat and return to pot. Cook 10 minutes until heated through. Serve with boiled potatoes.