Sauerbraten

1. 1

   In large bowl, combine 3 cups water, vinegar, onions, lemon, sugar, salt, peppercorns, cloves and bay leaves.

2. 2

   Add pot roast, turning to coat with marinade.

3. 3

   Refrigerate for minimum of 4 hours. Remove meat, dry well with paper towels.

4. 4

   Discard lemon, reserve marinade.

5. 5

   Coat meat with 2 tablespoons of flour.

6. 6

   In Dutch oven, over medium heat, brown meat well in margarine.

7. 7

   Add marinade, cover and let simmer 2 to 3 hours.

8. 8

   Remove meat to warm platter, press liquid through coarse sieve and skim off fat.

9. 9

   Measure 4 cups liquid, adding water if necessary.

10. 10

    Return liquid to Dutch oven. Mix remaining 2 tablespoons flour and 1/3 cup water.

11. 11

    Stir into strained liquid; bring to a boil, stirring constantly.

12. 12

    Reduce heat, add gingersnaps and simmer 3 minutes.

13. 13

    Serve meat thinly sliced with gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.