Total Time: 77 hours
- 3 pounds beef bottom roast
- 1 cup red wine vinegar
- 1/4 cup red wine
- 2 bay leaves
- 10 black peppercorns
- 6 whole cloves
- 2 large yellow onions, chopped
- salt & pepper
- 3 TBSP peanut oil
- 3 TBSP unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- Place the roast in a large glass bowl. Make the marinade in a separate container by mixing together the vinegar, wine, bay leaves, peppercorns, cloves, and onion. Pour the marinade over the roast and flip the roast a couple times to coat. Cover and the bowl and refrigerate for 72 hours (3 days) flipping the roast over in the marinade once a day.
- Remove the roast from the marinade. Set the marinade to the side and pat the roast dry with paper towels then season the roast generously with salt & pepper. Heat the oil in a dutch oven over medium-high heat. When the oil is hot add the roast and sear until well browned on all sides, 3 to 4 minutes per side. Transfer the roast to a plate and set aside.
- Pour the marinade in the pot and scrape the bottom of the pot with a wooden spoon to release any stuck on bits. Return the roast to the pot and bring to a boil. Place a lid on the pot and reduce the heat to medium-low. Simmer while covered for 2 hours then flip the roast and simmer while covered for 2 more hours or until beef is tender.
- Transfer the roast to a serving plate and set aside. Strain the liquid in the pot through a mesh strainer and into a separate container and set aside.
- Melt the butter in the now empty dutch oven over medium heat then stir in the flour until well combined. Slowly pour in the strained liquid and cook, while stirring, until thickened. Stir in the sour cream until fully incorporated. Ladle the sauce over the roast and serve.