top or bottom round, 2" thick
onion, coarsely chopped
carrots, coarsely chopped
sprigs fresh parsley and dill
watercress, sprigs for garnish
1Put 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).
2Put parsley, dill, bay leaf and thyme into spice bag.
3In medium saucepan combine onion, carrots, pepper, garlic, shallots, spice bag, cloves, spices, apple juice and water.
5Reduce heat to simmering and cook for 3 minutes.
8Cover and refrigerate overnight.
10Drain meat, pushing off vegetables.
11Remove and reserve spice bag.
12Strain marinade into bowl, reserving solids.
13Heat oil in heavy dutch oven over medium-high heat.
14Brown meat all over; add drained vegetables.
15Stir and cook with meat until they begin to soften.
16Add reserved marinade, spice bag and tomato puree, turning meat and spooning several times with sauce.
17Cover and cook over moderate heat for 5 minutes.
18Position oven rack to lower third of oven.
21Repeat turning and basting 3 more times until meat is tender (3 1/2 to 4 hours.).
22Remove pot from oven and let stand 30 minutes.
24Transfer meat to bowl with cover.
25Place pot over medium high heat and bring sauce to boil.
26Cook, uncovered, until reduced by 1/4.
27Let cool; then pour into another container with tight lid.
28Refrigerate meat and sauce until well chilled.
29Cut away any congealed fat from sauce.
30Pour sauce into wide heavy-bottom saucepan.
33Cut meat against grain into 1/4\" slices.
34Immerse in sauce and heat through.
35Arrange meat on warmed serving platter in a neat pattern.
36Spoon with some of gravy; serve remainder in gravy boat.
37Garnish platter with watercress.