1 quart water
2 c red wine vinegar
12 whole cloves
2 bay leaves
3 tsp. salt
3 tsp. brown sugar
1 boneless beef chuck or rump roast (4 pounds)
1/4 c flour
2 Tbs. oil
1 large onion, cut in wedges
5 large carrots, peeled and cut into 2 in pieces , or mini carrots
2-4 celery ribs, cut into 2 in pieces
Remove 2 cups and refrigerate for later use.
Pour remaining marinade into a 2 gallon resealable bag, add roast and refrigerate overnight and up to 2 days, turning occasionally if meat is not completely covered.
Discard marinade, pat roast dry and dredge in flour, Over med high heat brown roast in oil and transfer to a roasting pan, add vegetables and reserved marinade. Season lightly with salt and pepper if you like.
Cover and bake at 325 for 3-3 1/2 hours.
Place meat, veggies and marinade into crock pot and cook on high for 4 hours, reduce to med for another 2-3 hours, or until tender.
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