3 to 3 1/2 lb. beef roast, chuck or brisket
4 bay leaves
1/2 tsp. black peppercorns
8 whole cloves
2 med. onions, sliced
1 1/2 c. cider vinegar
2 1/2 c. water
1/4 c. butter
1 tbsp. sugar
1/2 c. sour cream
Flour
Salt
Pepper

Rub meat with 1 teaspoon salt and 1/2 teaspoon pepper. Place in earthenware or ovenware glass bowl. (I use a Tupperware marinating container.) Add spices and vegetables. Heat vinegar and water to boiling. Pour hot mixture over the meat and vegetables. Let cool. Cover container and refrigerate. Let marinate at least 48 hours (up to 7 days), turning meat twice a day.

When ready to cook, remove meat from marinade and dry with paper towels. Melt butter in a Dutch oven and brown meat all over. Strain marinade and pour over the meat. Cover tightly and simmer slowly 2 1/2 to 3 hours or until tender. Reserve 2 cups of the cooking liquid. Add 2 teaspoons flour to the sour cream and add this to the reserved liquid to make gravy. Serves 4.