In a large bowl, combine red wine vinegar, water, sliced onion, carrot, celery, bay leaves, black peppercorns, whole cloves, sugar, and salt. Mix well. Add the beef roast to the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 3 days, turning the meat occasionally.

Sear the Beef

After marinating, remove the beef from the marinade and pat it dry. Reserve the marinade for later. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the beef on all sides until browned, about 5-7 minutes.

Cook the Beef

Pour the reserved marinade and beef broth over the seared beef. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2.5 to 3 hours, or until the meat is fork-tender. Occasionally check and add more broth or water if necessary.

Prepare the Sauce

Once the beef is cooked, remove it from the pot and let it rest. Strain the cooking liquid and return it to the pot. Simmer until it thickens slightly. Adjust seasoning if needed.

Serve

Slice the beef roast and serve it with the strained sauce, alongside red cabbage and dumplings.