Howard's sauerbraten

1 servings

Ingredients

QuantityIngredient
cupWater
cupRed wine vinegar
1eachCarrot -- finely chopped
1eachCelery rib -- finely
Chopped
2mediumsOnions -- sliced
8Whole cloves
4eachesBay leaves
½teaspoonWhole peppercorns
3poundsBeef rump roast
Or eye of round
¼cupButter or margarine
GlNGERSNAP GRAVY:
½cupWater
2tablespoonsSugar
½cupGingersnap crumbs -- abt 12
Cookies

Directions

In a medium saucepan, combine the first eight ingredients; bring to a boil. Place roast in a glass bowl. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with paper towel. In a Dutch oven, brown the roast on all sides in butter. Strain marinade; discard vegetables and seasonings. Add marinade to Dutch oven. Cover and simmer until meat is tender, about 3 hours. For gravy, remove 1-½ cups of the 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. Yield: 8 servings Recipe By : Taste of Home