Sauerbraten - cooking recipe

Ingredients

1 (4 lb.) pot roast
2 c. vinegar
2 c. water
1/4 c. sugar
2 tsp. salt
12 peppercorns
3 whole cloves
3 bay leaves
1 lemon, rinsed and cut into 1-inch slices
3 Tbsp. butter

Preparation

Wipe a 4 pound pot roast with a clean, damp cloth.
Combine next 7 ingredients in a saucepan.
Heat without boiling.
Pour hot mixture over meat and allow to cool.
Add 1 lemon, rinsed and cut into 1-inch slices.
Cover and set in refrigerator, turning meat over each day (3 to 4 days).
Remove meat from marinade.
Heat 3 tablespoons butter in pan.
Add pot roast and brown slowly.
Add 1 1/2 to 2 cups of marinade; bring to boiling.
Reduce heat, cover tightly and simmer 2 1/2 to 3 hours.
Add more liquid when needed. Only simmer, never boil.