Ingredients
4 cups water2 cups red wine vinegar12 whole cloves2 bay leaves3 teaspoons salt3 teaspoons brown sugar1 boneless beef chuck roast or rump roast (4 pounds)1/4 cup all-purpose flour2 tablespoons canola oil1 large onion, cut into wedges5 medium carrots, cut into 1-1/2-inch pieces2 celery ribs, cut into 1-1/2-inch pieces
Preparation
In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Add roast to large bowl with remaining marinade; turn to coat. Cover and refrigerate for 1-2 days, turning twice each day.
Discard marinade and spices from large bowl. 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 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.