1 (3 1/2 lb.) bottom round roast
2 tbsp. all-purpose flour
3 tbsp. vegetable oil
3 c. sliced onion
2 cloves garlic, minced
1 tsp. chili powder
1 (16 oz.) can tomatoes in juice, crushed
2 stalks celery, cut into chunks
1/3 c. apricot preserves
1/4 c. chili sauce
3 tbsp. cider vinegar
1 tbsp. dark brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. crushed red pepper flakes
1/4 tsp. dry mustard
1/4 tsp. salt
8 carrots, cut into chunks

Lightly dust roast with flour to coat evenly. In large sauce pot, heat oil over medium high heat. Add roast and brown on all sides. Remove to plate. Reduce heat to medium. Add onion and garlic. Cook, stirring often, 8 minutes. Add chili powder. Cook, stirring constantly, 1 minute. Stir in tomatoes with juice and next 9 ingredients. Bring to boil. Return roast to pot. Reduce heat to simmer. Cover and cook, turning occasionally, 1 hour and 50 minutes. Add carrots. Cover and simmer 40 minutes or until meat and carrots are tender. Remove meat to platter. Bring sauce to boil. Boil 3-5 minutes or until sauce is reduced to 4 cups. Serve over meat. Calories/serving: about 455.