13 - 4 pound boneless beef roast (I used chuck - but you could use a top round as well)
To Finish
1tablespoonextra-virgin olive oil
Kosher salt and freshly ground pepper
1teaspoondried thyme leaves
2medium carrotsdiced
2tablespoonsflour
2cupslow-sodium beef broth
Instructions
Prepare the Marinade: Combine the wine, vinegar, chopped onion, garlic, thyme sprigs, bay leaves, peppercorns, and cloves in a bowl or mixing cup. Place the meat in a zip-top bag and pour the marinade over, making sure some is on both sides of the meat. Zip the top and refrigerate for 2 - 3 days, turning occasionally.
After 2 - 3 days, heat the oven to 325°F. Remove the meat from the marinade, scraping off any parts that cling. Pat the meat dry and season with salt, freshly ground pepper and thyme leaves. Strain the marinade, keeping the solids and marinade separate. For now, remove the bay leaves and thyme sprigs. (We will return those once we have browned the onions.)
Heat a large Dutch oven over medium-high heat; add the olive oil, then add the meat and brown well on both sides - about 10 to 12 minutes. Remove the meat to a plate.
Add the carrots and reserved solids from the marinade to the pot and cook, stirring often, until the onions just begin to brown. Sprinkle in the flour and cook for about 2 minutes. Stir in the marinade along with the beef broth and reserved herbs; bring to a simmer. Return the meat to the pot; cover and place the pot into the oven for 2 ½ to 3 hours or until it is extremely tender.
Remove the meat to a plate. Strain the broth to remove all solids, pressing with a wooden spoon to get as much of the solids as you can. Bring to a simmer; add a bit more stock if it seems too thick, taste and adjust for seasonings.
Slice the meat against the grain and serve with the gravy. Garnish with chopped parsley if desired.
Notes
LindySez: Do not skimp in the marinating time. You want the wine to penetrate the meat. Take your time to fully brown the meat, do not rush the process.