Ingredients
2 cups water2 cups cider vinegar2 teaspoons salt1 teaspoon Worcestershire sauce1/2 teaspoon garlic powder1/2 teaspoon pepper6 medium onions, thinly sliced, divided12 whole peppercorns, divided4 bay leaves, divided1 boneless beef or venison rump or chuck roast (3-1/2 to 4 pounds)2 tablespoons canola oil4 whole cloves, divided10 medium carrots, cut into 1-inch chunks5 to 7 tablespoons cornstarch1/3 cup cold water
Preparation
In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag. Evenly divide the onions, peppercorns, bay leaves and cloves between the marinade in the bowl and the bag. Cover bowl and refrigerate. Add beef to bag; seal bag and turn to coat. Refrigerate for 24 hours.
Drain and discard marinade. In a Dutch oven, brown roast in oil; drain. Add carrots and reserved marinade; bring to a rolling boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender.
Remove roast and keep warm. Strain cooking juices; discard vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.
