In a large bowl, combine red wine vinegar, water, red wine, sliced onions, sliced carrots, bay leaves, cloves, peppercorns, sugar, and salt.

Place the beef roast in a resealable plastic bag or a bowl, and pour the marinade over it.

Seal the bag or cover the bowl and refrigerate for 3-5 days, turning the meat occasionally.

Once marinated, remove the beef roast from the marinade and pat it dry with paper towels. Reserve the marinade for cooking.

In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.

Add the beef roast and sear on all sides until browned, about 5-7 minutes.

Pour the reserved marinade and add 2 cups of beef broth to the pot. Bring to a boil, then reduce it to a simmer.

Cover the pot with a lid and cook on low heat for approximately 3-4 hours or until the beef is fork-tender.

Alternatively, you can cook it in a preheated oven at 325°F (165°C) for the same duration.

Once cooked, remove the beef roast from the pot and allow it to rest for 10-15 minutes before slicing.

Serve with red cabbage and some of the cooking liquid drizzled over the top.