For the Marinade:

In a large bowl, combine sliced onions, chopped carrots, chopped celery, minced garlic, whole cloves, bay leaves, black peppercorns, red wine vinegar, and red wine.

Place the beef roast in the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 24 to 48 hours, turning the meat occasionally.

Cooking Instructions:

Remove the beef roast from the marinade, reserving the marinade and aromatics. Pat the meat dry with paper towels and season it with salt and pepper.

In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Brown the beef roast on all sides, creating a nice sear.

Add the reserved onions, carrots, celery, and garlic from the marinade to the pot. Cook for 5-7 minutes until the vegetables are softened.

Sprinkle flour over the vegetables and meat. Stir well to combine, creating a roux.

Pour in the reserved marinade, beef broth, water, red wine, and sugar. Stir to combine, making sure there are no lumps.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2 to 3 hours or until the meat is tender. You can also transfer the pot to a preheated oven at 325°F (163°C).

Once cooked, remove the beef roast from the pot and let it rest for a few minutes before slicing.

Optionally, strain the cooking liquid and vegetables to create a smooth sauce.

Serve the sliced pot roast with the sauce and your choice of side dishes.