5 - 6 lb. rump pot roast
1/2 c. flour
3 tbsp. oil or fat
Salt and pepper to taste
3 tbsp. wine vinegar
1 chopped medium onion

Pour flour, salt and pepper into a brown paper bag. Shake slightly, add pot roast to bag, close and lightly shake until roast is completely coated. Heat pot roast pot. Add 3 tablespoons oil or fat. Add pot roast and brown on all sides. Turn heat down and cover. Cook approximately 2 hours or until tender. Check frequently and add small amount of water as needed.