Swedish Pot Roast

5 lb lean boneless chuck roast 2 tablespoons honey or brown sugar 2 tablespoons butter or margarine 2 cans (10 1/2-oz size) condensed beef broth, undiluted 1 1/2 cups chopped onion 2 cloves garlic, crushed 2 bay leaves 1/4 cup wine vinegar 1 tablespoon anchovy paste 1 teaspoon whole black peppers Flour

1. In a Dutch oven, heat the butter and brown the roast well on all sides over medium heat, about 20 minutes. Remove the roast; drain drippings. Preheat oven to 325°F. 2. Add onions and garlic to the drippings in the Dutch oven; cook over low heat about 10 minutes. 3. Remove from heat; stir in flour until smooth. Add vinegar, honey (or brown sugar), anchovy paste, and the bay leaves and whole black peppers tied together in a cheesecloth bag. Stir in the undiluted beef broth and bring to a boil. 4. Return the roast to the Dutch oven. Cover and roast in a 325°F oven 3 to 3 1/2 hours, or until meat is fork-tender. 5. Remove and discard the cheesecloth bag. Transfer the pot roast to a heated platter and serve with the sauce from the Dutch oven. Makes 8 to 10 servings.