Uncle Roy’s Swedish Pot Roast

Arm, shoulder or chuck roast (3-5 lbs)

1 tablespoon cooking oil

1 medium onion, chopped

2-4 cups beef broth, divided

2 bay leaves

2 tablespoons dark corn syrup

2 tablespoons vinegar

salt and pepper to taste

In large dutch oven, brown roast in oil.  Set aside.  Deglaze pan with chopped onions.  Add 1 cup beef broth and remaining ingredients.  Return roast to pan.  Cover and cook on medium low - medium, turning occasionally, for 2-3 hours or until roast is tender.  Add more broth as  necessary to prevent scorching.  At end of cooking time, let cooking liquid reduce to a thick “glaze” to coat the roast with. 

OR remove roast, add potatoes and carrots to cooking liquid, add broth to just cover.  Cook until vegetables are done.  Use remaining liquid to make gravy.