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Combine water, red wine vinegar, onions, carrots, celery, bay leaves, black peppercorns, cloves, sugar, salt, ginger, and thyme in a large bowl.

Submerge the beef roast in the marinade and refrigerate for 3-5 days, turning occasionally.

Remove the roast from the marinade and pat dry with paper towels.

Strain the marinade, reserving the liquid and discarding the solids.

Heat butter in a large pot over medium-high heat until melted.

Sear the beef roast on all sides until browned, about 4-5 minutes per side.

Add the strained marinade and beef broth to the pot, bringing to a simmer.

Cover the pot and reduce heat to low, cooking for 2-3 hours until the meat is tender.

Remove the roast from the pot and let it rest for 15 minutes before slicing.

Meanwhile, whisk flour into the cooking liquid to thicken the sauce, simmering for 5-10 minutes.

Slice the roast and serve with the sauce poured over the top.

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