Old-Country Sauerbraten

• 2 bay leaves
• 4 whole cloves
• 4 cups water
• 4 cups white vinegar
• 4 medium onions, sliced
• 4 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 beef sirloin tip roast (3 to 4 pounds)
• 3 tablespoons butter
• 1/4 cup sugar
• 2 tablespoons molasses
• 1 to 2 tablespoons cornstarch
• 2 tablespoons cold water
• 5 to 6 gingersnap cookies, crushed
• Hot cooked spaetzle

1. Place bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the water, vinegar, onions, garlic, salt and pepper. Add spice bag. Bring to a boil. Remove from the heat; cool completely.
2. Place the roast in a 2-gallon resealable plastic bag. Add half of the marinade. Seal bag and turn to coat; refrigerate for 3 days, turning once each day. Cover and refrigerate remaining marinade.
3. Remove meat from marinade; discard marinade, onions and spice bag. In a Dutch oven, brown roast in butter on all sides. Sprinkle with sugar. Add reserved marinade. Bring to a boil. Stir in molasses. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.
4. Remove roast to a cutting board. Cut into thin slices; set aside. Skim fat from cooking juices. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into juices. Add gingersnaps. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to gravy; heat through. Serve with spaetzle.

bay leaves, cloves, water, white vinegar, onions, garlic, salt, pepper, beef sirloin tip roast, butter, sugar, molasses, cornstarch, cold water, cookies, spaetzle

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