4 to 5 lb. roast
1 tsp.salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 lg. onion, coarsely chopped (1 1/2 cups)
1/3 c. unsulphured molasses
1/2 c. distilled white vinegar
1 can (10 1/2 oz.) undiluted beef broth (bouillon)
1 bay leaf
1/3 c. instant flour
1/2 c. cold water

Stir together salt, pepper and garlic powder; rub mixture over surface of meat.

In a 5 quart saucepot, brown meat on all sides in its own fat, if there is not enough fat on meat, brown it in a couple of tablespoons of shortening. Add onion, molasses, vinegar, beef broth and bay leaf. Cover tightly and simmer meat until tender, 2 1/2 to 3 hours. To test doneness, insert a long handle 2 tine fork in center of meat, it should turn easily. Remove meat; cover and chill overnight. Strain meat broth, forcing solids through; turn into a 1 quart glass measure; cover and chill overnight.

Before serving, slice meat fairly thin against the grain; cut off any large pieces of fat. Remove hardened fat from top of chilled meat broth and discard fat. There should be 3 cups broth, if there is not, add water to make this amount. Turn into saucepot in which you cooked the meat and heat almost to boiling.

Meanwhile, stir together until smooth the flour and 1/2 cup water; stir into the hot meat broth. Stirring constantly; cook until thickened and boiling. Boil a minute or two. Add meat, slice by slice, so it will all be covered with gravy; reheat. Serve the meat and gravy with potato dumplings or potato pancakes. Makes 8 to 10 servings.