Sauerbraten(German Recipe) - cooking recipe

Ingredients

2 medium sized onions, minced
2 medium sized carrots, minced
1 clove garlic, minced
1/2 c. chopped celery
6 whole black peppercorns
4 Tbsp. olive oil
1 c. red wine vinegar
2 c. dry red wine
1/4 c. packed brown sugar
1 Tbsp. salt
1 bay leaf
1 Tbsp. pickling spice (remove red pepper)
3 to 4 lb. top round roast, or sirloin tip roast
1 can (6 oz.) tomato paste
1 can regular-strength beef broth
15 gingersnaps, crushed

Preparation

In a frying pan saute onions, carrots, garlic, celery and pepper in 2 tablespoons of oil until soft.
Add wine vinegar, wine, brown sugar, salt, bay leaf, and pickling spice; allow to cool in a glass or ceramic bowl.
When mixture is cool, submerge roast and marinate for 2 days, covered, in the refrigerator; turn frequently.