Sauerbraten

1 quart water

2 cups 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 cup all-purpose flour

2 tbsp vegetable oil

1 large onion, cut into wedges

5 medium carrots, cut into 1-1/2-inch pieces

2 celery ribs, cut into 1-1/2-inch pieces

1. In a large bowl, combine water, vinegar cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day.
2. 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.
3. 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.