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beef round or rump pot roast
1 c. canned tomatoes
1 c. beef broth
2 minced garlic cloves
black pepper
1 c. chopped onion
2 Tbsp. white vinegar
2 Tbsp. lemon juice
1/4 c. catsup
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. dry mustard

Dredge meat in flour; brown meat on all sides in small
amount oil (1 or 2 tablespoons) on top of stove. Add onion and
garlic; cook until lightly brown. Add rest of ingredients.
Simmer low 2 or 3 hours. Tastes wonderful cooked day before or
early in day so meat can sit in gravy. Serve over mashed
potatoes or noodles. Have bread on hand to dunk. You won't be
able to stop eating gravy.

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