Sauerbraten

• 4 lbs beef, chuck roast, rump roast, round roast
• salt and pepper
• 3 cups vinegar
• 3 cups water
• 4 whole cloves
• 5 sliced onions
• 3 bay leaves
• 14 cup brown sugar
• 2 tablespoons drippings
• 3 tablespoons flour

1. .Rub the beef with salt and pepper.
2. Place it in a covered dish.
3. Heat the vinegar, water, onions, bay leaves, pepper, sugar and cloves together - but do not boil.
4. Pour the heated mixture over the beef partially to cover.
5. Cool, then cover with lid.
6. Let stand in the refrigerator for 3 to 5 days, turning daily.
7. Melt the drippings in a pot or frypan, dredge the beef with flour and sear it quickly in the hot fat, turning it to brown on all sides.
8. At this point I usually put it in the crock pot instead.
9. Pour over the beef the vinegar mixture, diluting with water if it seems a little sour.
10. Reduce heat, cover pot and simmer for 2 or 3 hours unitl the meet is tender and the vinegar mixture is fairly well reduced.
11. I do it in the crock pot on low for 8-9 hours or on high for 4-5 hours.
12. Remove the beef from the pot and keep it warm.
13. Strain the liquid and skim off the fat.
14. Thicken remaining liquid to form a gravy.
15. Serve with mashed potatoes.
16. Very good!

beef, salt, vinegar, water, cloves, onions, bay leaves, brown sugar, drippings, flour

Taken from www.food.com/recipe/sauerbraten-438711 (may not work)