Sauerbraten Roast

*Chuck Roast
*Potatos
*Carrots
*Onions; chopped
1/4 c Milk
1/8 ts Cloves; Ground
1/8 ts Allspice; Ground
1/2 ts Salt
1 x Pepper; To Taste
1/2 c Vinegar
3/4 ts Ginger; Ground
4 tb Sugar; Brown
2 tb Unbleached Flour

*Enough to feed your Family or guests

Instructions

Place Chuck Roast in a roasting pan, surround with potatos, carrots, and onions. Mix remaining ingredients in a bowl, until blended evenly. Pour mixture over roast. Cover pan and bake for 2 hours at 325 - 350° F.

Notes

Remember! I am lazy! To keep this "low prep" I don't peel the potatos; if they're medium size or bigger, I will cut them in half. Also I only use Baby Carrots that come peeled and washed in the bag.
I made this several times with either a chuck roast or a rolled rump roast. I think the long slow cooking time is the key, because even with cheap cuts of beef, it's always been tender.
Yes, I know that this isn't real sauerbraten (I think you have to leave the beef setting out for a couple days/weeks to "ripen" it first), but who plans that far ahead.