top or bottom round, 2" thick
onion, coarsely chopped
carrots, coarsely chopped
sprigs fresh parsley and dill
watercress, sprigs for garnish
Put meat into large narrow pot or bowl that will just hold it, leaving room for liquid (cut meat in 1/2 to fit if necessary).
Put parsley, dill, bay leaf and thyme into spice bag.
In medium saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water.
Reduce heat to simmering and cook for 3 minutes.
Cover and refrigerate overnight.
Drain meat, pushing off vegetables.
Remove and reserve spice bag.
Strain marinade into bowl, reserving solids.
Heat oil in heavy dutch oven over medium-high heat.
Brown meat all over; add drained vegetables.
Stir and cook with meat until they begin to soften.
Add reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce.
Cover and cook over moderate heat for 5 minutes.
Position oven rack to lower third of oven.
Repeat turning and basting 3 more times until meat is tender (3 1/2 to 4 hours.).
Remove pot from oven and let stand 30 minutes.
Transfer meat to bowl with cover.
Place pot over medium high heat and bring sauce to boil.
Cook, uncovered, until reduced by 1/4.
Let cool; then pour into another container with tight lid.
Refrigerate meat and sauce until well chilled.
Cut away any congealed fat from sauce.
Pour sauce into wide heavy-bottom saucepan.
Cut meat against grain into 1/4\" slices.
Immerse in sauce and heat through.
Arrange meat on warmed serving platter in a neat pattern.
Spoon with some of gravy; serve remainder in gravy boat.
Garnish platter with watercress.