Title: Sauerbraten (pot roast)
 Categories: Penndutch, Beef
      Yield: 1 Servings
 
      4 lb Beef **
      1 x  Water
     12 ea Peppercorns, black
      1 ea Carrot
      1 tb Sugar
      1 x  Salt & pepper
      1 pt Vinegar
      4 ea Bay leaf
      4 ea Cloves
      6 ea Onion
     12 ea Gingersnaps
 
  ** Use beef chuck, rump, or round.
  Wipe meat with damp cloth and then sprinkle thoroughly with salt and
  pepper. Place meat in an earthen dish and add vinegar and enough
  water to cover. Add the bay leaves, peppercorns and cloves, and let
  stand tightly covered for 5 days in a cool place.
  Cut carrots in strips; slice onions. Put meat in a dutch oven and
  brown well on all sides. Add the carrots and onions and 1 cup of the
  spiced vinegar. Cover tightly and cook over low flame about 3 hours
  or until meat is tender. When meat is cooked, add the sugar and
  crumbled ginger snaps and cook for 10 minutes. This makes delicious
  gravy. If necessary, more of the spiced vinegar may be added.