2 c. red wine
1 c. red wine vinegar
10 peppercorns
6 whole cloves
3 ribs celery, chopped
3 fresh parsley sprigs
2 carrots, chopped
2 cloves garlic
2 strips lemon rind
1 med. onion, cut in half
1 bay leaf
1 tsp. salt
1/4 tsp. nutmeg
6 lb. rolled top round roast

Combine peppercorns, cloves, celery, parsley, carrots, garlic, lemon rind, onion, bay leaf, salt and nutmeg with wine and vinegar in large stainless steel or ceramic bowl to make marinade.

Refrigerate roast in marinade for 3 days. Turn occasionally. Remove meat from marinade. Dry with paper towels. Set aside. Pour marinade into large pot. Bring to a simmer. Keep warm over low heat.

Heat large Dutch oven over high heat. Add reserved roast, fat side down. Brown well on all sides for 30 minutes. Pour off excess fat.

Add 1 cup of the beef stock. Cover and cook over low heat for 3 1/2 hours. Baste occasionally with some of the reserved warm marinade and remaining beef stock. Add remaining marinade for last 30 minutes of cooking time. Remove meat to hot serving dish. Strain liquid, pressing vegetables through sieve. Skim off excess fat.

Thicken liquid with cornstarch mixture to make gravy.

Makes 8 to 10 servings.