4 lb. boneless sirloin tip or bottom round roast
2 c. wine vinegar
1 c. water
1 1/2 tbsp. salt
2 onions, peeled and sliced
1 carrot, sliced
10 whole black peppers
10 whole cloves
2 bay leaves
1 tbsp. sugar
2 stalks celery with tops

Place meat in deep bowl, combine other ingredients and pour over meat. Cover dish, refrigerate 24 to 36 hours. Turn meat 2 or 3 times. Remove meat, reserve marinade. Pat meat dry; coat with flour. Slowly brown meat on both sides in a small amount of hot shortening. Add 1 cup marinade, including vegetables. Cover; cook over low heat or in moderate 350 degree oven until fork tender. Add more marinade, if necessary. Strain gravy and serve with mashed potatoes or dumplings.