In large bowl combine the water vinegar cloves bay leaves salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2 gal. resealable plastic bag. Add the roast; seal bag and turn to coat. Refrigerate for 1-2 day,turning twice a day.
Discard marinade and spices. Pat roast dry; dredge in flour. In large skillet over medium high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrot , celery and reserved marinade. Cover and bake at 350 degrees for 3 to 3-1/2 hours or until meat is tender. With slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices, thicken if desired.