Quick Sauerbraten

• 3 Tbsp. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 4 to 4 3/4 lb. pot roast
• 3 Tbsp. shortening
• 1/2 c. water
• 1/2 c. cider vinegar
• 1 c. thinly sliced onions
• 1 slice lemon
• 1 bay leaf
• 1/2 tsp. ground allspice
• 1/2 tsp. ground cloves
• 1/2 tsp. ground cinnamon
• 1/2 c. seedless raisins
• 2 Tbsp. flour
• 1/4 c. gingersnap cookie crumbs

1. Mix 3 tablespoons flour, salt and pepper; coat meat.
2. Melt shortening in heavy saucepan; add meat and cook over moderate heat until lightly browned on all sides.
3. Remove meat from pot and drain off fat.
4. Add water, vinegar, onion, lemon, bay leaf and spices; mix well.
5. Return meat to pot; cover and simmer 2 3/4 hours.
6. Add raisins and cook 1/2 hour until meat is fork-tender. Remove meat to platter.
7. Use juices and enough water for 2 1/2 cups liquid.
8. Use with gingersnap crumbs and 2 tablespoons flour to make gravy.

flour, salt, pepper, pot roast, shortening, water, cider vinegar, onions, lemon, bay leaf, ground allspice, ground cloves, ground cinnamon, raisins, flour, cookie crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793099 (may not work)