Four Day Sauerbraten - cooking recipe

Ingredients

3 1/2 to 4 lb. pot roast
1 Tbsp. salt
1/2 tsp. pepper
4 cloves
4 peppercorns
2 bay leaves
2 large onions, sliced
10 to 14 gingersnaps
1 carrot, chopped
1 stalk celery, chopped
3 Tbsp. sugar
1 c. red wine
vinegar
1 1/2 c. water

Preparation

Place all ingredients except meat and gingersnaps in a pan and bring to a boil.
Pour this marinade over the meat, placed in a glass container. Cover and refrigerate 3 to 4 days, turning meat once or twice a day.
Drain and dry meat. Brown in fat. Add marinade and simmer for 2 hours.
Melt 2 tablespoons butter. Blend in 2 tablespoons flour and brown. Add to meat and simmer 45 minutes longer. Add crushed gingersnaps and simmer 5 to 20 minutes until meat is fork-tender. Strain gravy and serve with meat.