Sauerbraten

• 1/2 c. dry red wine
• 1/2 c. red wine vinegar
• 2 c. cold water
• 1 medium onion, thinly sliced
• 5 black peppercorns, crushed
• 4 juniper berries, crushed
• 2 bay leaves
• 4 lbs. boneless beef roast (top or bottom round or rump roast)
• 3 Tbsp. shortening
• 1/2 c. finely chopped onions
• 1/2 c. finely chopped carrots
• 1/4 c. finely chopped celery
• 2 Tbsp. flour
• 1/2 c. water
• 1/2 c. gingersnap crumbs

1. In 2 or 3-quart saucepan, combine all listed ingredients up to and including the bay leaves. Bring to a boil; let cool to room temperature. Pour over beef roast in a deep crock, or stainless steel or enamel pot. The marinade should come half way up over the roast. Add water if necessary. Turn meat to cover. Cover the pan and refrigerate 2-3 days, turning the roast twice per day. Remove the roast from marinade and pat dry. Strain the marinade and reserve the liquid.

red wine, red wine vinegar, cold water, onion, black peppercorns, berries, bay leaves, boneless beef roast, shortening, onions, carrots, celery, flour, water, gingersnap crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53262 (may not work)