German Pot Roast - cooking recipe

Ingredients

2 c. water
3/4 c. vinegar
2 onions, sliced
5 cloves
6 peppercorns
2 carrots, sliced
1 c. celery, sliced
1 lemon

Preparation

Heat
to
boiling point.
Pour over 4 pounds top round. Refrigerate for 24 hours.
Next day, brown meat.
Add marinade and simmer
for
2 hours.
Add celery, carrots, onions, lemon and potato; cook until tender.\tRemove meat and vegetables to platter. Crush
10 gingersnaps.
Add to pan juices to thicken gravy.
Pour over meat and vegetables.