Preheat oven to 180 °C. Heat oil in a large frying pan. Rub meat with salt and pepper and sear heartily on all sides in the hot oil. Place in a casserole dish, cover and set aside.
Remove skin from onions and garlic clove, dice or chop and sauté in hot drippings until soft. Add Worcester sauce, vinegar, water, mustard and raisins, if using, and bring to a boil over medium heat.
Remove from heat and pour mixture over beef.
Steam the beef in a hot oven with the lid on for 2 hours until tender. Transfer the roast to a carving board and let stand for 10 min. In the meantime, skim off the visible fat from the drippings in the cooking pot. Cut the meat into slices, arrange on a platter and bring to the table with the gravy.
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