I got the recipe for this pot roast marinade out of the St. Louis Post Dispatch years ago.
Mix together 4 C water, 2 C vinegar (I use cider vinegar), 2 bay leaves, 12 whole cloves, 12 whole peppercorns, 1 T salt, 1 T brown sugar. Pour over pot roast (approx 4 lb rump roast, chuck roast, etc.) and let marinate overnight.
Lift meat out of marinade, setting the liquid aside. Dredge the meat with flour, and brown in hot fat in a heavy pot. Strain the marinade liquid and add 2 C of it back to the pot with the meat. Cover and bring to boil, then turn down heat and slowly simmer for 2 hours. Add vegetables: 1-2 onions (sliced), carrots (1-2 per person, peeled and sliced), potatoes (1/2-1 per person, peeled and quartered). Continue simmering until meat and vegetables are tender, approximately another 2 hours.