Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. 1 teaspoon salt

  3. 1/2 teaspoon celery seed

  4. 1/8 teaspoon ground black pepper

  5. 1 (4 pound) chuck roast

  6. 2 tablespoons vegetable oil

  7. 1/3 cup white distilled vinegar

  8. 2 tablespoons packed brown sugar

  9. 1/4 cup water

  10. 1/4 teaspoon ground nutmeg

  11. 3 onions, sliced

  12. 1/2 cup sliced celery

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F.

  2. Combine flour, salt, celery seed and pepper in a large paper or plastic bag or on a large platter. Dredge roast in flour mixture; set aside.

  3. Heat a large, heavy-bottomed skillet or saucepan on medium-high. Add oil, allow to heat for about a minute (do not allow oil to smoke). Place dredged roast into skillet and brown, turning to brown each side.

  4. Place roast in 9 x 9-inch square pan; set aside.

  5. Combine vinegar, brown sugar, water and nutmeg in a measuring cup; mix well and pour over roast. Cover loosely with aluminum foil; bake for about 2 hours or until meat reaches desired degree of doneness (see note).

  6. Add onions and celery to pan about 1/2 hour before roast is done; cook until roast and vegetables are tender. When roast is removed from oven allow it to sit for 5 to10 minutes as this lets juices reabsorb and meat to become firm.


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