Sauerbraten

• 1 clove garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (3 1/2- to 4-pound) beef shoulder roast
• 1 cup water
• 1 cup vinegar
• 1 medium onion, thinly sliced
• 1/4 cup sugar
• 1 teaspoon whole peppercorns
• 2 bay leaves
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil

1. Combine garlic, salt, and pepper; rub entire surface of roast with mixture. Place in a large container
2. Combine water, vinegar, onion, sugar, peppercorns, and bay leaves in a large saucepan. Cook over medium heat 5 minutes. Pour sauce over meat; cover and refrigerate at least 7 days, turning meat once a day.
3. Remove roast, reserving marinade. Remove and discard peppercorns and bay leaves from marinade. Dredge roast in flour. Brown roast on all sides in hot oil in a large Dutch oven. Add reserved marinade; bring to a boil. Reduce heat; cover and simmer 3 hours or until roast is tender. Remove roast to a serving platter.

clove garlic, salt, pepper, beef shoulder roast, water, vinegar, onion, sugar, peppercorns, bay leaves, allpurpose, vegetable oil

Taken from www.myrecipes.com/recipe/sauerbraten-1 (may not work)