German Sauerbraten

• 2 teaspoons salt
• 1 teaspoon ground ginger
• 1 beef top round roast (4 pounds)
• 2-1/2 cups water
• 2 cups cider vinegar
• 1/3 cup sugar
• 2 medium onions, sliced, divided
• 2 tablespoons mixed pickling spices, divided
• 1 teaspoon whole peppercorns, divided
• 8 whole cloves, divided
• 2 bay leaves, divided
• 2 tablespoons vegetable oil
• 14 to 16 gingersnaps, crushed

1. In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.
2. To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate.
3. Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.
4. Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.

salt, ground ginger, beef, water, cider vinegar, sugar, onions, mixed pickling, whole peppercorns, bay leaves, vegetable oil

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