1 (4 to 5 lb.) boneless sirloin tip roast
2 tbsp. vegetable oil
1 c. chopped onion
1 clove garlic, crushed
3/4 c. hot water
3 tbsp. ketchup
2 tbsp. vinegar
1 tbsp. brown sugar
3/4 tsp. salt
1 bay leaf
1/4 c. all-purpose flour, approximately
1/4 c. water, approximately

Brown roast on all sides in hot oil in a large Dutch oven; remove meat and set aside. Sauté onion and garlic in drippings. Add roast, hot water, catsup, vinegar, brown sugar, salt and bay leaf in Dutch oven. If handles are not ovenproof, cover with aluminum foil.

Cover and bake at 325°F for 3 hours or 225°F for 6 hours or until roast is tender. Remove and discard bay leaf. Remove roast from Dutch oven; cut into serving size pieces and place on a warm serving platter.

Gravy:

Measure liquid in pan; for every one cup liquid, combine 2 tablespoons flour and 2 tablespoons water; stir well. Stir flour mixture into hot liquid in pan. Cook over medium heat, stirring constantly until gravy is smooth and thickened. Serve with roast.