3 lbs. bottom round
2 med. size onions
Salt
Pepper
Garlic powder or fresh garlic, minced
2 to 3 bay leaves
3 to 4 cloves
2 to 3 tsp. cornstarch
4 oz. white vinegar

In Dutch oven brown meat in 1 tablespoon olive oil or butter over medium to high heat - dice in onions. After browning on all sides, add garlic, salt, pepper, bay leaves and cloves. Add vinegar with equal amount of water or beef broth, cover and braise for 2 1/2 to 3 hours until meat is tender, checking in between and turning meat, add more liquid to have roast 3/4 submerged.

Remove meat and thicken gravy with 2 to 3 teaspoons cornstarch and cold water mixture. Bring to a boil. Pour gravy through strainer to remove lumps, bay leaves, cloves. Slice meat and return to gravy to keep hot until serving.

SERVING SUGGESTIONS: With dumpling or boiled potatoes with red cabbage, peas and carrots, buttered baby carrots. Guten Appetit!!