4 lb. beef pot roast
Salt & pepper to taste
1 clove garlic, minced
2 lg. onions, sliced thin
1 c. celery, sliced
2 carrots, sliced
1/4 c. parsley, chopped
1 tsp. salt
8 whole peppercorns
1/2 c. red wine vinegar
1 c. dry red wine
1 (10 1/2 oz.) can beef broth
1/4 c. butter
1/2 c. tomato puree
1 tbsp. cornstarch or flour

Sprinkle roast with salt and pepper. Place in large container. Add onion, garlic, celery, carrots, parsley, salt, peppercorns, vinegar, wine and broth. Cover and refrigerate for 2 hours. Drain meat; reserve marinade. Heat butter in Dutch oven and brown beef on all sides. Add marinade and bring to a boil. Lower heat and simmer 2 to 2 1/2 hours or until roast is tender. Remove roast to platter. Mix tomato, puree with cornstarch or flour and stir into pan juices. Stir until thickens slightly. Serve gravy with roast.