Quick Sauerbraten - cooking recipe

Ingredients

1 (4 to 5 lb.) pot roast
1/4 c. vegetable oil
1/2 c. chopped onion
2 tsp. salt
2 Tbsp. pickle spice
1 c. red wine vinegar
3 c. water
1/2 c. packed brown sugar
12 gingersnap cookies, crumbled

Preparation

Brown in oil the pot roast.
Pour off excess oil.
Add next 6 ingredients.
Simmer 3 to 4 hours.
Strain liquid and measure; if needed, add water to make 4 cups.
Return to stove and add gingersnap crumbs to liquid.
Stir until thickened and cookie crumbs dissolve.
Pour over sliced meat.