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Combine water, vinegar, vegetables, allspice, peppercorns, and bay leaves into a saucepan and bring to a boil. Reduce heat and simmer for ten minutes.
Cool marinade to room temperature.
Pour marinade onto roast in baking dish and cover.
Refrigerate marinated meat for at least twenty-four hours. (I recommend you marinate for at least 48 hours). Flip roast over every 12-24 hours to both sides adequately absorb marinade.
When ready to roast, season meat with salt, pepper, and thyme. Place roast into roasting pan and cover with marinade and vegetables. Place roasting pan in preheated 350-degree oven. Roast for about 1 hour and 45 minutes.
Remove roast from oven and place on cutting board. Reserve remaining juices from roast and discard vegetables.
Begin sauce by combining flour and sour cream in sauté pan over low heat.
Slowly add the reserved marinade and beef broth to heated sour cream and flour mixture.
Stir sauce for seven minutes over low heat. Flour should be dissolved, and the mixture should be adequately thickened.
Serve sauce over thinly sliced beef.
Serve over dumplings.