Sauerbraten - cooking recipe

Ingredients

4 lb. beef roast (chuck, rump or round)
2 tsp. salt
2 tsp. pepper
1/4 c. brown sugar
3 bay leaves
2 Tbsp. mixed spices
cider vinegar
gingersnaps
1/2 c. cream

Preparation

Place meat in Earthenware or china dish.
Combine salt, pepper, brown sugar, bay leaves and mixed spices with enough 1/2 cider vinegar and 1/2 water mixture to cover meat.
Heat to boiling and pour over meat.
Allow meat to cool.
Refrigerate for 3 to 4 days, covered.
Turn occasionally.
Put meat in a roaster with a little spiced vinegar.
Roast at 350\u00b0 for 2 to 3 hours or until meat is brown and tender.
Remove meat from pan.