Sauerbraten - cooking recipe

Ingredients

6 lb. rump roast
5 to 6 slices onion
1/2 c. mixed pickling spices
1/2 c. brown sugar
salt
2/3 c. vinegar
3 bay leaves
1/2 c. brown sugar
1/2 bottle (about 1 c.) catsup
1 tsp. Worcestershire sauce

Preparation

Brown meat.
Add water to cover.
Add onion slices.
Put spices in cheesecloth and tie or use a large tea ball.
Add remaining brown sugar, salt, vinegar and bay leaves.
Cook slowly over medium heat 3 to 4 hours.
Take meat out.
Add to juices 1/2 cup brown sugar, catsup and Worcestershire sauce.
Be sure to remove pickling spice bag.
Thicken gravy with flour and water mixture.
Slice meat and add to gravy.