Carole'S Sauerbraten(From A Friend From New York) - cooking recipe

Ingredients

1 eye of round roast
4 c. water
1 c. vinegar
1 c. catsup
handful pickling spice

Preparation

Pour over eye of round roast.
Place in fridge.
Turn in mixture several times a day for 5 days.
On fifth day, place in Dutch oven with juices.
Cook slowly until tender.
Remove from liquid and refrigerate.
When cold, slice in very thin slices.