Sauerbraten - cooking recipe

Ingredients

1 c. cider vinegar
1 c. Burgundy
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
2 tsp. allspice
4 tsp. whole cloves
1 Tbsp. salt
1 1/2 tsp. pepper
4 lb. rump or boned chuck roast
4 Tbsp. flour
1 Tbsp. sugar
1/2 c. crushed gingersnaps

Preparation

Mix together first 10 ingredients.
This is your marinade. Wipe meat with damp paper towels.
Put meat in marinade.
Cover and refrigerate for 3 days, turning meat occasionally.
Remove meat from marinade.
Reserve marinade.
Dry off meat with paper towels. Coat meat with 2 tablespoons flour.