Mary Lee's Sauerbraten

• 1 (4 -7 lb) rump roast
• 2 medium onions, sliced
• 2 large lemons, sliced
• 2 12 cups cider vinegar
• 2 (12 ounce) bottles red wine vinegar (she will only use HEINZ)
• 12 whole cloves
• 6 whole black peppercorns
• 6 bay leaves
• 1 tablespoon white sugar
• 1 tablespoon salt
• 12 teaspoon ground ginger
• 13 cup broken ginger snaps

1. Add all ingredients for marinade and the roast in a large glass bowl ONLY use GLASS(sis uses a punch bowl) as I think during the long marinating time there would be a reaction of some sort to your pan also cuts hers in half or thirds depending on the size of her roast.
2. Cover with plastic wrap.NOT foil.and refrigerate for 3 to 4 days.MAKE SURE ALL MEAT is completely SUBMERGED.
3. On 3rd or 4th day remove roast from marinade(keep the marinade).
4. Pat roast dry with paper towel --.
5. In dutch oven add about 2 Tbs oil and brown the meat.
6. Strain the marinade and add the liquid back to the dutch oven with the meat( she also picks out the onions and adds those in too).
7. Cook over med heat 2 1/2 to 3 hours, depending on how big your roast is.
8. She always has a large 7 pound or so.
9. GINGERSNAP GRAVY.
10. 1 cup strained marinade.
11. 1/3 cup crushed /crumbled gingersnaps.
12. Hint:the measurements for the gravy are for per 1 cup of gravy -- we use /measure all remaining marinade after cooking and straining and go from there as we LOVE this thick tangy gravy.
13. After roast is done & while it is "resting".
14. Measure the leftover marinade.
15. (used for the marinating/cooking) for every 1 cup marinade.
16. You add 1/3 cup gingersnaps (broken) cook marinade & gingersnaps over med heat till it is gravy -- doesn't take long.
17. This gravy is my absolute FAVORITE.

rump roast, onions, lemons, cider vinegar, red wine vinegar, cloves, black peppercorns, bay leaves, white sugar, salt, ground ginger, ginger snaps

Taken from www.food.com/recipe/mary-lees-sauerbraten-210915 (may not work)