Sauerbraten

• 4 c. wine vinegar
• 1 c. water
• 1/2 lemon, sliced
• 6 peppercorns
• 2 bay leaves
• 4 cloves garlic
• 1 onion, sliced
• 6 lb. bottom round beef roast
• 2 onions, chopped
• 1/4 c. margarine
• 1/4 c. salad oil
• salt and pepper
• 1 carrot, finely chopped
• 2 Tbsp. tomato puree or catsup
• generous dash of paprika
• gingersnaps
• 1 tsp. sugar

1. Boil wine vinegar, water, lemon, peppercorns and bay leaves together for 5 minutes.
2. Rub beef with salt and pepper.
3. Cut garlic into slivers and insert into meat.
4. Place meat in nonmetallic container and cover with hot marinade and sliced onion. Refrigerate.
5. Turn meat daily, 4 to 5 days.

wine vinegar, water, lemon, peppercorns, bay leaves, garlic, onion, bottom round beef roast, onions, margarine, salad oil, salt, carrot, tomato puree, generous, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=916055 (may not work)