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Submitted by: Karin Duemmlein from Saratoga, CA
Originally shared on the web 02/28/2011

4-lb. beef eye of round
or rump roast
2 onions, sliced
1-1/2 c. water
1-1/2 c. red wine vinegar
1 T. sugar
1 T. salt
12 whole cloves
6 bay leaves
6 peppercorns
1/4 t. ground ginger
1 to 2 T. oil
5 carrots, peeled and halved
1 to 2 c. water

Place roast in an ungreased 13"x9" glass baking pan; set aside. Combine remaining ingredients except oil, carrots and water; pour over roast. Cover and refrigerate for 4 to 5 days, turning twice daily. Remove roast from pan; discard marinade. Heat oil over medium heat in a large skillet; brown roast on all sides. Place roast in a roaster pan; add carrots and water to pan. Cover and bake at 325 degrees for 3 hours, until roast is very tender. Serve with gravy from roaster. Serves 4 to 6.