Tangy Beef Pot Roast

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1 tbsp vegetable oil

1 boneless cross rib pot roast , (3 lb/1.5 kg)

3 cups sliced onions

1-1/2 cups beef stock

1/4 cup packed brown sugar

1/4 cup red wine vinegar

1-1/2 tsp ginger

1/2 tsp salt

1/2 tsp pepper

1/4 tsp ground cloves

1 bay leaf

8 potatoes , halved

1/3 cup all-purpose flour

1 cup light sour cream

1 sweet green pepper , sliced

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