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Ingredients
- 4 cups water
- 2 cups red wine vinegar
- 12 whole cloves
- 2 bay leaves
- 3 teaspoons salt
- 3 teaspoons brown sugar
- 1 boneless beef chuck roast or rump roast (4 pounds)
- 1/4 cup all-purpose flour
- 2 tablespoons canola 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
Directions
- 1. 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.
- 2. 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.
- 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.
Nutrition Facts
1 serving: 365 calories, 20g fat (7g saturated fat), 118mg cholesterol, 368mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 36g protein.
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