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Sunday Dinner Pot Roast

1/2 cup of diced beef suet
1 cup of chopped onion
1 clove garlic, minced
1/4 cup of all purpose flour
1/2 teaspoon of salt
1/4 teaspoon of pepper
one 5 pound boneless chuck roast
two 14 1/2 ounce cans of whole tomatoes, undrained
1 tablespoon of vinegar
1 tablespoon of prepared mustard
3 cups of water, divided
2 cups of uncooked macaroni
2 tablespoons of all purpose flour

Heat diced beef suet in a large Dutch oven over low heat until crisp. Remove beef suet and discard. reserve beef suet drippings in Dutch oven. Add chopped onion and minced garlic; sauté until tender. Remove onion and garlic with a slotted spoon and set aside. reserve drippings in Dutch oven.
Combine 1/4 cup flour, salt, and pepper; dredge roast in flour mixture. Brown roast on all sides in reserved drippings. Set Dutch oven aside.
Combine tomatoes, vinegar, mustard, and 2 cups water; mix well. Pour tomato mixture over roast in Dutch oven. Cover and simmer 2 1/2 hours or until meat is tender.
Cook macaroni according to package directions; drain and set aside.
Remove roast to a serving platter, and keep warm; reserve tomato mixture in Dutch oven.
Combine 2 tablespoons of flour and remaining 1 cup water, stirring until smooth. Add flour mixture to tomato mixture; cook, stirring constantly, until mixture is thickened and bubbly. Add reserved onion, garlic, and cooked macaroni to tomato gravy; heat thoroughly.
Cut roast into serving pieces, serve with hot macaroni sauce. Yield: 8 to 10 servings

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