Sauerbraten - cooking recipe

Ingredients

3 lb. bottom round
1 large onion
white vinegar
2 bay leaves
1 slice rye bread
shortening

Preparation

Marinate meat in vinegar, bay leaves and sliced onion for 3 days, using enough vinegar to cover.
Pat dry; coat with flour and sear (in Dutch oven) in shortening.
Add vinegar and onion marinade after removing rye bread and bay leaves.
Lower heat; cover.
Let cook about 2 hours or until meat is tender.
Thicken gravy if desired.
Serve with mashed potatoes.