1 (3 lb.) round beef roast
1/2 c. red wine vinegar
1 clove garlic, minced
1 c. pineapple juice
1 med. onion (sliced)
2 bay leaves
2 tbsp. all-purpose flour

Trim excess fat from roast and place meat in clear plastic bag. Set in deep bowl. Mix juice and next 5 ingredients, 1/2 cup water, 2 teaspoons salt and add 1/4 teaspoon black pepper. Pour over meat; close bag. Marinate overnight in refrigerator. Transfer roast from bag to Dutch oven. Strain marinade. Reserve 1 cup liquid.

Add strained onion, bay leaves and reserved liquid to meat. Cover tightly. Simmer for 2 1/4 to 2 1/2 hours. Remove from heat. Remove meat, skim fat from pan juices. Reserve 1 cup juice. Remove bay leaves. Mix flour with 1/4 cup cold water. Stir 2 to 3 minutes. Serve over meat. Serves 8.