2 Mom's Pot Roast

This recipe is the result of combining my Mother and Mother-in-law's pot roast recipes. The cinnamon adds a richness and unique flavor. Delicious and quite easy to make from ingredients readily available in your kitchen.

• Ready In: 3 hrs 20 mins
• Serves: 4-6

Ingredients

• 4  lbs rump roast (trimmed)
• 1⁄4 cup flour
• 3  tablespoons  vegetable oil
• 1 (1 1/4ounce) package  onion soup mix
• 4  cups water
• 1 (8 ounce) can tomato sauce
• 1  bay leaf
• 2  garlic cloves
• 3  tablespoons cinnamon
• 4  medium potatoes
• 3  stalks celery
• 3  large carrots
• 1  teaspoon  Gravy Master
• 1⁄2 cup red wine or 1⁄2 cup dark beer
•  fresh herbs (rosemary, thyme) or  dried herbs (rosemary, thyme)
• 1  tablespoon salt
•  fresh ground pepper, as desired

Directions

1. Trim meat and dredge in flour.
2. Add meat to pot with vegetable oil and brown on all sides.
3. Add soup mix to 4 cups of water and add to pot.
4. Add bay leaf, garlic, salt and pepper.
5. Sprinkle half the cinnamon on top of the exposed meat.
6. Add half a cup of dark beer or wine, and the tomato sauce.
7. Bring to a boil and then cook covered on low for 1 and a half hours.
8. Turn meat over and sprinkle the top with the remaining cinnamon.
9. Cook another half hour.
10. Add vegetables and herbs and cook covered for another hour or until meat is tender.
11. Remove meat and vegetables.
12. Reserve the "soup" or gravy and serve.