Pot Roast with Brown Sugar, Raisins and Red Wine Vinegar

2 carrots, peeled and sliced about ¼ inch 2 stalks of celery, peeled & sliced 2 yellow onions, quartered 1 bottle of dry red wine 2-3 cups beef stock short ribs (about 9oz square cut, bone out), brisket, or roast 3 small bottles red wine vinegar 2 cups brown sugar 1-2 cups golden raisins

Meat: 1. Sear meat in large sauce pan/dutch oven for color. 2. Add vegetables and wine. 3. Cover with stock. 4. Cook in 400 degree oven for 1½ hours. Sauce: 1. Mix red wine vinegar and brown sugar in small/medium saucepan 2. Bring to a boil (make sure your kitchen is well ventilated) 3. Boil it down to cough syrup consistency 4. Add raisins and let cool