Pot Roast Swedish Style

Heat oil in a Dutch oven. Add roast and brown on all sides. Remove roast to a platter. Add onions to drippings in pan and cook until tender but not browned. Add flour and cook, stirring, 1 minute. Stir in beef broth, vinegar, corn syrup, anchovies, bay leaf and pepper. Heat to a boil. Return roast to pan and reduce heat. Cover and simmer about 2 hours until roast is tender. Remove roast to a platter. Skim fat from the gravy and discard bay leaf. Serve roast with the gravy.