Spicy Pot Roast

2 lbs. chuck arm steak - cut 1 1/2 inches thick
1/2 cup vinegar
1 tsp. allspice
1 tsp. salt
1/4 tsp. ground sage
1 Tbsp. oil
2 cups onions
3 stalks celery
2 Tbsp. flour

Over high heat bring 1/3 cup water, vinegar, allspice, salt, and sage to boiling. Trim fat from steaks and place in baking dish and cover with marinade. Cover and let marinade overnight in refrigerator. In Dutch oven over med high in hot oil cook onions and celery until lightly browned. Add meat and marinade and heat to boiling - reduce heat to low; cover and simmer until meat is fork tender. Make a nice gravy with the the liquid by adding flour.