Sauerbraten

• 1 c. cider vinegar
• 1 c. Burgundy
• 2 onions, sliced
• 1 carrot, sliced
• 1 stalk celery, chopped
• 2 whole allspice
• 4 whole cloves
• 1 Tbsp. salt
• 1 1/2 tsp. pepper
• 3 lb. boned chuck pot roast
• 1/3 c. salad oil
• 4 Tbsp. flour
• 1 Tbsp. sugar
• 1/2 c. crushed gingersnaps

1. In large bowl, combine vinegar, Burgundy, onions, carrot, celery, allspice, cloves, salt and pepper.
2. Wipe meat with damp cloth.
3. Put meat in marinade.
4. Refrigerate, covered, for 3 days. Turn meat occasionally.
5. Remove meat; wipe dry with paper towels. Heat Dutch oven.
6. Add oil; heat.
7. Dredge meat in 2 tablespoons flour; in hot oil, brown very well on all sides.
8. Pour in marinade. Simmer, covered, 2 1/2 to 3 hours or until meat is tender.
9. Remove meat from Dutch oven.
10. Press liquid and vegetables through coarse sieve; skim off fat.
11. Measure 3 1/2 cups liquid (add water if necessary).
12. Return liquid to Dutch oven.
13. In small bowl, make paste of 1/3 cup cold water, remaining 2 tablespoons flour and the sugar.
14. Stir into liquid; bring to boiling, stirring.
15. Add the crushed gingersnaps.
16. Return meat to the Dutch oven; spoon gravy over it.
17. Simmer, covered, for 20 minutes.
18. Remove meat to heated platter; pour on some gravy.
19. Serve, sliced thin, with more gravy.

cider vinegar, burgundy, onions, carrot, celery, allspice, cloves, salt, pepper, boned chuck, salad oil, flour, sugar, crushed gingersnaps

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1739 (may not work)