Four Day Sauerbraten

• 3 1/2 to 4 lb. pot roast
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 4 cloves
• 4 peppercorns
• 2 bay leaves
• 2 large onions, sliced
• 10 to 14 gingersnaps
• 1 carrot, chopped
• 1 stalk celery, chopped
• 3 Tbsp. sugar
• 1 c. red wine
• vinegar
• 1 1/2 c. water

1. Place all ingredients except meat and gingersnaps in a pan and bring to a boil.
2. Pour this marinade over the meat, placed in a glass container. Cover and refrigerate 3 to 4 days, turning meat once or twice a day.
3. Drain and dry meat. Brown in fat. Add marinade and simmer for 2 hours.
4. Melt 2 tablespoons butter. Blend in 2 tablespoons flour and brown. Add to meat and simmer 45 minutes longer. Add crushed gingersnaps and simmer 5 to 20 minutes until meat is fork-tender. Strain gravy and serve with meat.

pot roast, salt, pepper, cloves, peppercorns, bay leaves, onions, gingersnaps, carrot, celery, sugar, red wine, vinegar, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882276 (may not work)