Sauerbraten - cooking recipe

Ingredients

4 to 5 lb. pot roast
water
3/4 c. malt vinegar
2 tsp. salt
3 Tbsp. firmly packed brown sugar
1/8 tsp. each ground cloves and allspice
1/2 tsp. each m.s.g. and ground ginger
1 bay leaf
1 tsp. coarse ground pepper
3/4 c. chopped onions
all-purpose flour

Preparation

Brown meat in heavy kettle.
Drain fat.
Put meat on rack.
Add 3/4 cup water, cover.
Simmer 1 hour.
Remove meat, cut into 1/2 inch thick slices; return to kettle.
Bring to boil 3/4 cup water plus remaining ingredients except flour.
Pour over meat.
Cover and simmer until fork-tender, about 1 1/2 hours.
Add water if necessary.