12 whole cloves
2 bay leaves
3 teaspoons salt
2 cups red wine vinegar
1 quart water
4 pounds boneless beef chuck or rump roast
¼ cup all-purpose flour
2 tablespoons vegetable oil
1 large onion, cut
5 medium carrots, cut into 1½-inch
2 celery ribs, cut into 1½-inch
In a large bowl, combine the water,
vinegar, cloves, bay leaves, salt and brown sugar.
Remove 2 cups to a small bowl; cover
Pour remaining marinade into a 2-gal. resealable plastic
Add roast; seal bag and turn to coat.
Refrigerate for 1-2 days, turning twice each day.
Take from refrigerator and discard marinade and spices.
Pat roast dry; dredge in flour.
In a large skillet over medium-high heat, brown roast
in oil on all sides.
Transfer to a small roasting pan.
Add the onion, carrots, celery and reserved marinade.
Cover and bake at 325° for 3 to 3½ hours or until meat is
With a slotted spoon, remove meat and vegetables to a
Strain cooking juices; thicken if desired.