Sauerbraten - cooking recipe

Ingredients

4 lb. chuck roast
2 c. vinegar
2 c. water
3 bay leaves
6 peppercorns
1 tsp. salt
10 whole cloves
1/4 tsp. pepper
2 sliced onions
2 Tbsp. sugar

Preparation

Place meat in large bowl.
Cover with a mixture of 9 ingredients.
Cover bowl and refrigerate for 36 to 48 hours, turning meat 1 or 2 times a day.
Remove meat.
Pat dry, rub lightly with flour and brown well in hot fat.
Strain vinegar mixture and add to meat.
Cover and simmer until meat is tender (about 3 or 4 hours).
Remove meat; keep warm.
For gravy, skim excess liquid from pan.