Tante Hanni'S Sauerbraten - cooking recipe

Ingredients

5 lb. rump roast
1/3 c. cider vinegar
2/3 c. water
1 large onion, sliced
2 bay leaves
1 tsp. whole cloves
1 tsp. allspice

Preparation

Marinate roast in remaining ingredients in refrigerator 1 1/2 to 2 days. Braise roast.
Sear on both sides in Dutch oven. Add 2 cups water and 1/2 cup marinade (with all onions) to roast. Bring to a boil. Reduce heat. Simmer 2 hours.
Serve with boiled new potatoes and red cabbage.