|Beef round roast||5 Pound (1 Piece, Bottom)|
|Onions||2 Medium, sliced|
|Carrot||1 , sliced|
|Celery stalk||1 , sliced|
|Red wine vinegar||2 Cup (32 tbs)|
|Mixed pickling spice||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
Combine roast, onions, carrot, celery, wine vinegar, salt, pickling spice, parsley and thyme in bowl; mix well.
Marinate beef, covered, in refrigerator for a minimum of 3 days, turning beef once a day.
Brown roast on all sides in mixture of butter and olive oil in heavy saucepan.
Strain marinade; pour over roast.
Simmer for 3 to 4 hours or until tender.
Transfer roast to warm platter.
Bring pan drippings to a boil; season with salt and pepper.
Stir in mixture of cornstarch and water gradually.
Cook until thickened or until desired consistency, stirring constantly.
Serve with roast.