Sauerbraten

• 4 lb. beef pot roast
• 2 c. cider vinegar
• 2 c. water
• 12 peppercorns
• 4 bay leaves
• 4 whole cloves
• 1 1/2 tsp. salt
• 12 carrots, cut in strips
• 6 onions, sliced
• 12 gingersnaps, crushed
• 1 Tbsp. sugar

1. Place meat in bowl; set aside.
2. Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a saucepan. Heat to boiling.
3. Remove from heat; cool slightly.
4. Pour mixture over meat; cool.
5. Cover tightly and put in refrigerator.
6. Marinate for five days; turn meat once a day.
7. Remove meat from marinade and drain thoroughly.
8. Strain and reserve juice.
9. Using a Dutch oven, brown; add 1 cup marinade, carrots and onions.
10. Bring rapidly to a boil; cover tightly and simmer about 2 hours, or until tender. Remove meat and add gingersnaps and sugar into liquid in Dutch oven.
11. Simmer for 10 minutes.
12. This makes delicious gravy.

beef pot roast, cider vinegar, water, peppercorns, bay leaves, cloves, salt, carrots, onions, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650826 (may not work)