Danish Pot Roast - flour

Method

• Dredge pot roast with flour and brown on all sides in hot fat. Season with salt and pepper.
• Sprinkle with 2 tablespoons brown sugar.
• Add vinegar and hot water.
• Cover tightly.
• Cook for 2 1/2 hours, adding water, if necessary.
• Thicken the liquid for gravy by beating 3 tablespoons flour with cold water until smooth.
• Bring liquid to boiling point.
• (Add water to make 1 1/2 cups.)
• Add gravy thickening, stirring constantly.
• Cook 5 minutes.
• Add potato chips and bake in 350° oven for 30 minutes.