German Sauerbraten - cooking recipe

Ingredients

4 lb. or more pot roast (bottom, round or rump roast)
3 c. water *
2 c. vinegar (apple cider vinegar and white, mixed evenly) **
2 Tbsp. pickling spices, tied in a cloth ***
1 1/2 tsp. salt (optional)
2 onions, diced
12 gingersnaps, crushed ***
1 Tbsp. sugar ***
2 c. browned flour *** and ****

Preparation

*If a larger portion of meat is used (and I recommend it), add more water and vinegar, using the same proportion of 3:2.