4 lb. beef chuck or rump roast, trimmed
2 tbsp. flour
2 tsp. seasoning salt
1 tsp. black pepper
2 tbsp. cooking oil
2 c. sliced onion
1/2 c. water
1/4 c. red wine vinegar
1/4 c. ketchup
2 tsp. beef bouillon
1 1/2 tsp. thyme
1 tsp. dry mustard
8 carrots, halved
4 potatoes, halved
1 can (6 oz.) sliced mushrooms, drained
1/4 c. cold water
2 tbsp. flour

Coat meat with a mixture of flour, seasoning salt and black pepper. In a Dutch oven, brown meat on both sides in oil; add onions. Combine 1/2 cup cold water, vinegar, ketchup, bouillon, thyme and dry mustard; add to meat. Simmer, covered, for 1 1/2 hours; add carrots and potatoes and more water, if necessary. Simmer covered another 30-45 minutes. Remove meat and vegetables to a platter. Skim excess fat from pan juices; add mushrooms.

Blend together cold water and flour; stir into juices. Cook and stir over medium heat until thickened and bubbly. Drizzle a little gravy over roast. Serves 8-10.