Old German Sauerbraten

• 4 lb. beef pot roast
• 2 c. vinegar
• 2 c. water
• 1 small can pickling spices
• 1 medium onion, sliced
• 1 box old fashioned ginger snaps

1. Combine vinegar, water, onion and seasonings; bring to boil. Place meat in large bowl; pour hot mixture over meat.
2. Cover bowl and marinate for 2 to 4 days (depending on the sourness desired). Put in refrigerator, turning several times.
3. Remove meat; strain and save sauce.
4. Rub well with seasoned flour; brown on all sides in shortening.
5. Add marinade liquid to depth of 1/2-inch.
6. Bring to boiling point; reduce heat and simmer 2 to 3 hours.
7. Take all leftover liquid, restrain and take 1 cup or more crushed ginger snaps and add to liquid.
8. Stir until thickened.
9. You may need to add more water.
10. Should make about 2 cups of gravy.
11. Serve with mashed potatoes, red cabbage and biscuits.
12. You can add biscuit mix into gravy to make dumplings.

beef pot roast, vinegar, water, pickling spices, onion, ginger snaps

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869703 (may not work)