4-5 lb. blade end roast
1 tsp. salt
1/2 tsp. pepper
1/4 c. vinegar
1 tbsp. brown sugar or molasses
4 c. water
3 med. onions
4-6 med. potatoes, quartered

Trim fat from roast and melt in large pan over medium heat. Sprinkle meat with salt and pepper then brown on all sides in fat. Pour off excess fat. Pour vinegar over meat then add sugar, water and onions. Cover pan and cook on high heat, until steaming. Then simmer for 1 1/2 to 2 hours. Add potatoes and cook 30 to 40 minutes longer until meat and potatoes are fork tender. To thicken gravy, combine 3 to 4 tablespoons flour with enough water to make a paste. Add to liquid and stir over heat until thickened. Gravy coloring may be added if desired.