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Spicy Pot Roast1 (4 to 5 pound) pot roast
1/4 cup shortening
3 cups water
1 cup vinegar
1/2 cup brown sugar, firmly packed
1/2 cup chopped onion
2 tablespoons mixed pickling spices
2 tablespoons cardamom seed
1/3 cup flour
1/3 cup cold waterMelt shortening over medium heat in large skillet. Brown meat slowly on all sides. Pour off excess fat; add next 6 ingredients. Simmer, covered, 3 to 4 hours, or until meat is tender. Remove meat, keep warm. Strain stock, measure 4 cups. Blend flour and cold water; add to measured stock. Cook, stirring, until thickened.Serves 8.


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