1 tablespoon cooking oil
1/2 cup flour
1 (3 lb.) pot roast (chuck, rump, etc.)
2 cloves garlic, minced
1 onion, finely chopped
2 (14 ounce) cans beef broth (I used 3 1/2 cups made from bouillon)
1 8 ounce can V8 or tomato sauce
1 heaping tablespoon brown sugar
2 teaspoon Worcestershire sauce
1 tablespoon vinegar ( like red wine, balsamic, or cider I used balsamic)
6-8 potatoes, peeled and cut into 1 inch pieces (Like big steak fries)
1 1 lb. bag baby carrots
chopped fresh parsley, optional