Sauerbraten

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 2 1/2 cups water
• 1 1/2 cups red wine vinegar
• 1 carrot, chopped (approx 1/2 cup)
• 1 celery rib, chopped (approx 1/2 cup)
• 2 medium onions, sliced (approx 2 cups)
• 8 whole cloves
• 4 bay leaves
• 1/2 teaspoon black peppercorns
• 1 (3 lb) rump roast
• 1/4 cup butter
• 1/2 cup water
• 2 tablespoons sugar
• 1/2 cup gingersnap crumbs (approx 12 cookies)

Recipe

• 1 in med saucepan, combine the first 8 ingredients; bring to boil. place roast in glass bowl. pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. remove roast, reserving marinade; pat dry with a paper towel. in a dutch oven, brown the roast on all sides in butter. strain marinade; discard veggies and seasonings. add marinade to dutch oven. cover and simmer until meat is tender, about 3 hours.
• 2 gravy.
• 3 remove 1 1/2 cups of pan juices to a skillet; add water and sugar, bring to a boil. gradually dissolving sugar. add gingersnap crumbs; simmer until the gravy thickens. serve with sliced roast.