Pot Roast

In a Dutch oven, brown roast in hot oil.

Combine water, broth, tomato sauce, onion, sugar, vinegar, salt, cinnamon, bay leaf, pepper and ginger.

Pour over meat and bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 1/2 to 3 hours.

You can make good gravy with the drippings.