Frank’S Sauerbraten

• 1 beef pot roast (4 to 5 pounds)
• 3 cups white vinegar
• 6 bay leaves
• 8 whole cloves
• 20 whole peppercorns
• 2 slices onion
• 2 tablespoons sugar
• 4 teaspoons salt
• 2 garlic cloves, peeled and halved
• 2 to 4 tablespoons canola oil
• 6 to 12 gingersnaps, crushed
• Noodles or dumplings

1. Place pot roast in a large glass bowl. In a large saucepan, combine the vinegar, bay leaves, cloves, peppercorns, onion, sugar, salt and garlic. Bring to a boil. Pour half over roast, adding enough water to cover roast. Cover and refrigerate remaining marinade. Cover and refrigerate roast for 36-48 hours, turning twice a day.
2. Discard marinade from roast and pat it dry. In a Dutch oven, heat the oil and brown roast on all sides. Add reserved marinade to pan; cover and simmer for 3 hours or until tender.
3. Remove the roast; discard the bay leaves, peppercorns and cloves from pan juices. Bring juices to a boil. Add gingersnaps; cook and stir until thickened. Serve with noodles or dumplings.

beef, white vinegar, bay leaves, cloves, peppercorns, onion, sugar, salt, garlic, canola oil, noodles

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