Sauerbraten

• 2 inch thick piece of chuck, pot roast or tender boiling beef.
• Vinegar
• 2 large onions
• 2 or 3 slices bacon
• 1 Tbs whole cloves
• 1 Tbs alspice

1. Place meat in dish or bowl and cover with solution of half vinegar and half water, put in two large onions sliced. Do this two or three days before the meat is wanted. On the day before it is to be cooked cut 3 or 4 slices of bacon into 1" pieces and chop fine 1 tablespoon of the onion which has been soaking in the vinegar. Cut holes in the meat 1 or 2 inches apart and stuff bits of the bacon and chopped onion into the holes. Put the meat back into the solution, add 1 tablespoon whole cloves and 1 teaspoon whole allspice. Bake the meat as a pot roast in part of the solution, until tender. Use more of the solution, adding sugar to taste, in making the gravy which will be almost black.

chuck, vinegar, onions, bacon, cloves, alspice

Taken from www.epicurious.com/recipes/member/views/sauerbraten-52700521 (may not work)