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1 quart water

2 cups red wine vinegar

12 whole cloves

2 bay leaves

3 tsp. salt

3 tsp. brown sugar

4 pound beef chuck or rump roast

1/4 cup flour

2 tbsps. oil

1 large onion, cut into wedges

5 large carrots, peeled and cut into 2" pieces

2-4 celery ribs, cut into 2" pieces

In a large bowl combine water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups of this mixture and refrigerate for later use. Pour remaining marinade into a 2-gallon resealable bag, add roast and refrigerate overnight or up to 2 days, turning occasionally if meat is not completely covered. To bake; discard marinade, pat roast dry and dredge in flour. Over medium-high heat brown roast in oil and transfer to a roasting pan. Add vegetables and the reserved marinade. Season lightly with salt and pepper, if you like. Cover and bake at 325 degrees for 3-3 1/2 hours. Alternative: Place meat, vegetables, and marinade in a crock pot and cook on high for 4 hours, reduce to medium for another 2-3 hours, or until tender.