Easy Sauerbraten Recipe

• 4 to 5 pound rump or possibly bottom round roast
• Sufficient oil to barely coat bottom of pot or possibly Dutch oven
• 1 sm. onion
• 3 tbsp. cider vinegar
• Gingersnaps (for thickening gravy)
• 1/4 to 1/2 c. raisins
• Noodles

1. Thoroughly brown all sides of pot roast in oil.
2. Cut onion into slices and add in to pot.
3. Meanwhile, bring about 4 c. of water to boil.
4. Add in water to pot (about halfway) but don't cover meat with water.
5. Reduce heat, add in vinegar and cover.
6. Simmer slowly for about 3 hrs.
7. When meat is done, remove from pot.
8. Raise heat and bring liquid to a boil.
9. Using a wire whisk, briskly stir in gingersnaps (start with 8 to 10) till gravy is thickened.
10. Add in raisins.
11. Serve with sliced pot roast and cooked noodles.

rump, sufficient oil, onion, cider vinegar, raisins, noodles

Taken from cookeatshare.com/recipes/easy-sauerbraten-15949 (may not work)