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In a large bowl, combine the vinegar, water, onion, garlic, bay leaves, sugar, salt, pepper, cloves, and allspice to make the marinade.
Place the beef roast in the marinade, cover, and refrigerate for at least 3 days, turning occasionally.
Remove the roast from the marinade and pat dry with paper towels.
In a large Dutch oven, heat the oil over medium-high heat and brown the roast on all sides.
Add the reserved marinade to the pot and bring to a simmer.
Cover the pot and place it in a preheated oven at 325°F (165°C) for about 3 hours, or until the meat is tender.
Once done, remove the roast from the pot and let it rest before slicing.
To make the gravy, strain the cooking liquid, then return it to the pot and thicken with flour if desired.