Sauerbraten

• 4 lb. roast (rump)
• 1 c. vinegar
• 3 c. water
• 3 Tbsp. mixed pickling spice
• 1 1/2 Tbsp. salt
• 1 sliced carrot

1. Mix all ingredients in a glass bowl.
2. Keep in refrigerator 3 to 4 days, turning over several times.
3. Before cooking, remove meat and wash off spices.
4. Strain marinade, discarding spices and vegetables.
5. In 1 tablespoon Crisco, sear meat in frying pan. Roast in roaster with 2/3 cup of the juice for about 2 hours (baste occasionally). When meat is nearly done, sprinkle 1/3 cup brown sugar over it and roast 10 more minutes.
6. In a pan, thicken remaining marinade.
7. Put in 4 gingersnaps (they will dissolve). Add 1/3 cup flour and blend in.
8. Cook until mixture thickens. Pour over meat in roaster. Blend with roasting juices.
9. Roast 1/2 hour more until gravy is creamy and thick.
10. Remove meat and add 1/2 cup red wine to gravy.

vinegar, water, mixed pickling spice, salt, carrot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=221132 (may not work)