Sauerbraten - cooking recipe

Ingredients

3 to 4 lb. roast
dry mustard
1 c. beef broth
1/2 c. wine vinegar
dash of pepper
dash of salt
dash of poultry seasoning
bay leaf
1 garlic clove

Preparation

Rub meat well with dry mustard.
Heat beef broth, wine vinegar, pepper, salt, poultry seasoning, bay leaf and garlic. Pour over meat.
Refrigerate for several days, turning often. Drain, pat dry.
Brown in fat in Dutch oven. Pour marinade over. Cook 2 to 2 1/2 hours at 300\u00b0 (meat thermometer for desired doneness).
Thicken gravy with cornstarch.
Serve with potato dumplings and red cabbage.