Easy Sauerbraten

• 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

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. 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 325u0b0 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.

water, red wine vinegar, cloves, bay leaves, salt, brown sugar, chuck roast, allpurpose, canola oil, onion, carrots, celery

Taken from www.tasteofhome.com/recipes/easy-sauerbraten/ (may not work)