Sweet and Sour Pot Roast

Preheat oven to 325°F.

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.

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.

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

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).

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.