Sauerbraten

By knox_bh01

Ingredients

• 1 large onion sliced
• 1 cup cider vinegar
• 1 cup water
• 1/4 cup brown sugar packed
• 1 tablespoon salt
• 12 whole cloves
• 10 mustard seeds
• 8 whole allspice
• 8 black peppercorns
• 6 bay leaves
• 4 pound chuck or rump roast
• 2 teaspoons vegetable oil
• 8 gingersnap cookies crushed

Details

Servings 1

Preparation

Step 1

Combine first ten ingredients in a large Dutch oven. Add roast; cover and marinate in refrigerator for 48 hours. Remove roast from marinade, reserving marinade.
Brown roast in vegetable oil in Dutch oven. Pour reserved marinade over roast; add crushed gingersnaps. Bring to a boil; cover, reduce heat, and simmer 2 to 3 hours or until meat is tender, turning once.
Remove roast from Dutch oven and strain pan juices. Slice roast; serve with gravy.