4 lb. chuck or shoulder roast or beef
1/2 c. dry red wine
2 c. cold water
1 med. onion, sliced
1 sm. carrot, sliced
1 rib celery, sliced
1 clove garlic, sliced
1 lemon, sliced 1/4" thick
2 tbsp. whole mixed pickling spices
1/4 c. brown sugar
1 tsp. salt

Combine all ingredients, except the beef and bring to a boil; then cool. Pour over the roast (in a glass or ceramic bowl) and marinate 2 to 3 days (3 is better), turning every day.

Heat 1/4 cup oil in a Dutch oven and sear drained meat. Reserve and strain the marinade. After the meat is nicely browned, pour off excess oil and add strained marinade and bake at 275 to 300 degrees for 2 1/2 to 3 hours or until fork tender. Remove meat to a warm platter while you reduce the juices by half. Then add a little cornstarch dissolved in water to thicken. Serve with or on the sliced roast. Noodles and a green vegetable are traditional side dishes.