5 to 6 lb. top or bottom round rolled beef roast
2 carrots, sliced
1 lg. onion, sliced
1 stalk celery, diced
3 cloves garlic, crushed
2 cloves
2 to 3 springs of parsley
1/2 tsp. thyme
1/2 tsp. rosemary
2 crushed bay leaves
1 c. oil
1/2 c. vinegar
1 bottle dry red wine
2 c. water
2 tsp. salt
8 to 9 pepper corns
2 to 3 tbsp. sugar

Lightly saute the carrots, onion, celery, garlic and herbs in the oil. Add the vinegar, wine, water, salt, pepper corns, and sugar and simmer the marinade for 20 minutes. Let it cool. When completely cold, strain and pour over the roast in a large bowl. (Weight the meat, if necessary, so the marinade will cover the roast.) Let it stand overnight in the refrigerator, turning the roast a few times.

Preheat oven to 350 degrees. Brown the roast in a little oil in a large baking dish. Bake, uncovered, at 350 degrees for 1 hour (or 20 minutes to the pound for medium rare), basting frequently with the marinated roast on a spit basting often until the roast is done.