Instructions: In a Dutch oven, saute garlic in oil for 1 minute. Add the roast; brown on all sides. Combine vinegar, tomato juice, ketchup, sugar, salt and pepper; pour over roast. Cover and simmer 2 hours. Add carrots and onions; cover and cook one hour or until meat and vegetables are tender. Remove to a serving platter and keep warm. Skim fat from juice. Add water to juice to make 3 cups. Mix flour and cold water until smooth; stir into pan juices. Boil, cook and stir for 2 minutes.

Serves 14 - 16.

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