Quick Sauerbraten

• 1 (4 lb) chuck roast
• 1 tablespoon vegetable oil
• 3/4 cup chopped onion
• 3 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1 bay leaf
• 1 cup water
• 2/3 cup red wine vinegar
• 1/2 cup water
• 1/2 cup all-purpose flour

1. Brown roast on both sides in hot oil in a large dutch oven. Combine onion, brown sugar, salt, pepper, ginger, cloves, allspice, bay leaf, 1 cup water, and red wine vinegar, mix well, and pour over roast.Cover and simmer 2 1/2 to 3 hours or until roast is tender, turning once. Remove roast to a serving platter. Remove bay leaf.
2. Stir in 1/2 cup water into four; stir into pan drippings. Cook, stirring constantly, I find that a wire whisk works best, and removes lumps from the flour, until gravy is smooth and thickened.Pour gravy over roast and serve.

chuck roast, vegetable oil, onion, brown sugar, salt, fresh coarse ground black pepper, ground ginger, ground cloves, ground allspice, bay leaf, water, red wine vinegar, water, allpurpose

Taken from www.food.com/recipe/quick-sauerbraten-175458 (may not work)