Rub garlic and salt into the roast on all sides and set aside for 20 minutes or more at room temp.

In a well-seasoned cast-iron dutch oven, heat the olive oil over medium high heat. Add the roast to the pot. Sear and brown on all sides to seal in the juices, then remove and set aside.

Reduce heat to medium and add chopped onion and stir while scraping the browning up from the pot. Cook onions until translucent, about 2 minutes.

Crush the peppercorns, allspice and cloves, add to the onion and cook an additional 2 minutes. Return the roast to the pot and pour the vinegar over the roast. Add 3-3 1.2 cups hot water to cover.

Stir in the chopped parsley, whole bay leaves and add one carrot, chopped. Then cover and reduce heat to simmer for 3 1/2 to 4 hours.

With approximately 1 1/4 hours of cooking time remaining, begin adding the vegetables to the pot, starting with the whole, trimmed carrots (these may also be peeled if you prefer). With about an hour to go, add the potatoes. Then with 45 minutes left, add the onions.

When roast is fully cooked and just begins to fall apart, remove to the center of a warmed serving plate and arrange the vegetables around it. Keep warm.

Remove the bay leaves from the pot and continue to simmer the liquid that remains. Make a roux by melting the butter in a small saucepan over low heat and blending in the flour to form a thick paste. Remove from the heat immediately and gently stir in the half & half until completely smooth. Return the pan to the flame and whisk until the mixture begins to thicken. Add a small amount of the pot liquid into the roux, then pour it into the simmering pot liquid and whisk until it turn cloudy and reduces slightly.

Serve the roast and vegetable with gravy on the side. Sweet and sour German red cabbage is the perfect accompaniment.

For a variation, substitute potato dumplings for the potatoes in the recipe. This will have the added advantage of producing a thicker gravy.