Easy Sauerbraten - cooking recipe

Ingredients

3 to 4 lb. boneless chuck roast
1 1/2 c. cider vinegar
1/2 c. wine vinegar
3/4 c. sugar
1 1/2 tsp. pickling spice
1 small bottle catsup
salt and pepper to taste
2 large onions, chopped
20 to 30 gingersnaps
water (enough to cover meat about 1 1/2 inches)
1 lb. egg noodles

Preparation

Place meat in a Dutch oven.
Place all ingredients, except noodles, in the pan in order listed.
Salt and pepper to taste. Bring to a boil, then simmer for 2 to 3 hours, until done.
Remove meat and strain liquid to remove spices.
Thicken gravy.
Serve meat and gravy over cooked noodles.
Serves 4 to 6.