Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
Remove the meat from the marinade and thoroughly pat dry. Coat with 1 cup flour (may use more or less if necessary). Heat bacon fat in a casserole dish over medium-high heat. Brown roast in fat on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.
Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.