Sauerbraten (Modern)(Six Generous Servings)

• 3 1/2 to 4 lb. chuck roast or rump roast
• 3 Tbsp. flour
• 2 Tbsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. oil
• 1 c. wine vinegar
• 1/2 c. Burgundy wine
• 1/2 c. water
• 1 large onion, sliced
• 1 bay leaf
• 1/2 tsp. cinnamon
• 1/8 tsp. allspice
• 1/8 tsp. powdered cloves
• 1/3 c. raisins
• 1/4 c. crushed gingersnaps

1. Mix flour, salt and pepper together.
2. Coat roast with flour mixture.
3. Brown in Dutch oven in oil.
4. Add wine vinegar, wine, water, onion, bay leaf, cinnamon, allspice and cloves.
5. Cook on simmer 2 hours or until meat is tender (covered).
6. Remove meat from pan.
7. Add raisins and gingersnaps.
8. Cook until thickened.
9. Serve sauce over sliced meat.

chuck roast, flour, salt, pepper, oil, wine vinegar, wine, water, onion, bay leaf, cinnamon, allspice, powdered cloves, raisins, crushed gingersnaps

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533605 (may not work)