Howard’S Sauerbraten

• 2-1/2 cups water
• 1-1/2 cups red wine vinegar
• 2 medium onions, sliced
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 8 whole cloves
• 4 bay leaves
• 1/2 teaspoon whole peppercorns
• 1 beef rump roast or eye of round (about 3 pounds)
• 1/4 cup butter, cubed
• 1/2 cup water
• 2 tablespoons sugar
• 1/2 cup gingersnap crumbs (about 12 cookies)

1. In a 4-cup glass measure, combine the water and vinegar; pour half into a saucepan. Divide each of the vegetables and seasonings between both mixtures. Bring mixture in saucepan to a boil; cool to room temperature. Cover and refrigerate mixture in glass measure.
2. Place beef in a large resealable plastic bag; add cooled vinegar mixture and turn to coat. Place in a baking dish. Refrigerate for 2 days, turning occasionally.
3. Drain beef, discarding marinade and vegetables in bag; pat roast dry. In a Dutch oven, brown roast in butter on all sides. Add reserved vinegar mixture; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
4. For gravy, remove roast and keep warm. Strain cooking liquid, discarding vegetables and seasonings. Measure 1-1/2 cups of the cooking liquid; add to saucepan. Add water and sugar. Bring to a boil, stirring to dissolve sugar. Reduce heat. Add gingersnap crumbs; simmer until gravy thickens. Serve with roast.

water, red wine vinegar, onions, carrot, celery, cloves, bay leaves, peppercorns, beef rump roast, butter, water, sugar, gingersnap crumbs

Taken from www.tasteofhome.com/recipes/howard-s-sauerbraten/ (may not work)