Sauerbraten

• 4 lbs (1.8 kg). bottom round roast
• 4 cups (950 ml) burgundy wine
• 1 lemon, juice only
• 1 cup (225 ml) water
• 1 cup (225 ml) thinly sliced onion
• pinch nutmeg
• 6 peppercorns
• 2 bay leaves
• 1/4 tsp (1 ml). thyme
• 4 cloves
• a few sprigs of parsley flour
• oil
• 2 sliced carrots
• 2 onions, quartered
• 1 tbsp (15 ml). ketchup
• 1 cup (225 ml) reserved marinade
• 2/3 cup (150 ml) crushed ginersnaps
• 1/2 cup (125 ml) red wine
• 2 tbsp (30 ml). sugar
• 1 cup (225 ml) reserved marinade
• 1 cup (225 ml) raisins

1. Mix the burgundy, lemon juice, water, onion and herbs and spices in the first list together.
2. Place roast in a heavy duty plastic bag, pour in the marinade, seal well and marinate in refrigerator 3-4 days.
3. Turn roast over every day.
4. Remove meat from marinade and strain the marinade.
5. Set the marinade aside.
6. Dredge meat in four and saute in a little oil in a dutch oven.
7. When browned on all sides, add the sliced carrots, quartered onions, ketchup and 1 cup (225 ml) of the reserved marinade.
8. Cover and simmer 3-4 hours.
9. Remove meat.
10. Strain the sauce and return to the pot.
11. Add the gingersnaps, sugar, 1/2 cup (125 ml) of red wine, another 1 cup (225 ml) reserved marinade and 1 cup (225 ml) raisins.
12. Bring the mixture to a boil until the sauce is thickened.
13. Slice the roast against the grain and serve with the sauce.

burgundy wine, lemon, water, onion, nutmeg, peppercorns, bay leaves, thyme, cloves, parsley flour, oil, carrots, onions, ketchup, marinade, ginersnaps, red wine, sugar, marinade, raisins

Taken from online-cookbook.com/goto/cook/rpage/0006D2 (may not work)