Mix together vinegar, catsup, lemon juice & spices; add 2 + C water for marinade; stir. Place roast in large Dutch oven; pour marinade over. Add potatoes around edge & carrots in middle. Cover; place in oven at low heat (350 degrees F); cook for 3 - 4 hours, until meat falls apart. Remove meat, carrots & potatoes; place in serving dishes.
Mix 2 Tbs cornstarch & ¼ C milk; stir into 3 C marinade & heat until thickened for gravy.
Received from Vivian Potter Frair, my mother, before her death.
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|Serving Size: 1 Serving (9g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.4mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 11mg||0 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.8g|
|Protein 0.2g||0 %|
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Calories per serving: 9
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