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4 lb. Beef Roast; Boneless
1 c Water
1 c Wine Vinegar
2 Onions; Medium, Sliced
1 t Salt
2 Bay Leaves
2 T Vegetable Oil
1 Tomato; Medium, peeled and chopped
2 T Unbleached Flour
2 t Sugar
1/4 c Water
Place meat in a large container (NOT Metal).
In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves.
Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage.
Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours.