Sauerbraten - cooking recipe

Ingredients

1 c. cider vinegar
1 c. Burgundy
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
2 whole allspice
4 whole cloves
1 Tbsp. salt
1 1/2 tsp. pepper
3 lb. boned chuck pot roast
1/3 c. salad oil
4 Tbsp. flour
1 Tbsp. sugar
1/2 c. crushed gingersnaps

Preparation

In large bowl, combine vinegar, Burgundy, onions, carrot, celery, allspice, cloves, salt and pepper.
Wipe meat with damp cloth.
Put meat in marinade.
Refrigerate, covered, for 3 days. Turn meat occasionally.
Remove meat; wipe dry with paper towels. Heat Dutch oven.
Add oil; heat.
Dredge meat in 2 tablespoons flour; in hot oil, brown very well on all sides.
Pour in marinade. Simmer, covered, 2 1/2 to 3 hours or until meat is tender.
Remove meat from Dutch oven.
Press liquid and vegetables through coarse sieve; skim off fat.
Measure 3 1/2 cups liquid (add water if necessary).
Return liquid to Dutch oven.
In small bowl, make paste of 1/3 cup cold water, remaining 2 tablespoons flour and the sugar.
Stir into liquid; bring to boiling, stirring.
Add the crushed gingersnaps.
Return meat to the Dutch oven; spoon gravy over it.
Simmer, covered, for 20 minutes.
Remove meat to heated platter; pour on some gravy.
Serve, sliced thin, with more gravy.