Sauerbraten(German Recipe)

• 2 medium sized onions, minced
• 2 medium sized carrots, minced
• 1 clove garlic, minced
• 1/2 c. chopped celery
• 6 whole black peppercorns
• 4 Tbsp. olive oil
• 1 c. red wine vinegar
• 2 c. dry red wine
• 1/4 c. packed brown sugar
• 1 Tbsp. salt
• 1 bay leaf
• 1 Tbsp. pickling spice (remove red pepper)
• 3 to 4 lb. top round roast, or sirloin tip roast
• 1 can (6 oz.) tomato paste
• 1 can regular-strength beef broth
• 15 gingersnaps, crushed

1. In a frying pan saute onions, carrots, garlic, celery and pepper in 2 tablespoons of oil until soft.
2. Add wine vinegar, wine, brown sugar, salt, bay leaf, and pickling spice; allow to cool in a glass or ceramic bowl.
3. When mixture is cool, submerge roast and marinate for 2 days, covered, in the refrigerator; turn frequently.

onions, carrots, clove garlic, celery, black peppercorns, olive oil, red wine vinegar, red wine, brown sugar, salt, bay leaf, pickling spice, tomato paste, regularstrength beef broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100938 (may not work)