Sauerbraten - cooking recipe

Ingredients

4 lb. roast (rump)
1 c. vinegar
3 c. water
3 Tbsp. mixed pickling spice
1 1/2 Tbsp. salt
1 sliced carrot

Preparation

Mix all ingredients in a glass bowl.
Keep in refrigerator 3 to 4 days, turning over several times.
Before cooking, remove meat and wash off spices.
Strain marinade, discarding spices and vegetables.
In 1 tablespoon Crisco, sear meat in frying pan. Roast in roaster with 2/3 cup of the juice for about 2 hours (baste occasionally). When meat is nearly done, sprinkle 1/3 cup brown sugar over it and roast 10 more minutes.
In a pan, thicken remaining marinade.
Put in 4 gingersnaps (they will dissolve). Add 1/3 cup flour and blend in.
Cook until mixture thickens. Pour over meat in roaster. Blend with roasting juices.
Roast 1/2 hour more until gravy is creamy and thick.
Remove meat and add 1/2 cup red wine to gravy.