Name: Grandma's Best Sauerbraten
Ingredients: For Roast; __BLANK__; 3 1/2 pound beef round or rump roast; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 4 bay leaves; 1/2 teaspoon peppercorns; 8 whole cloves; 2 medium onions, sliced; 1 small carrot, minced; 1 stalk celery, chopped; 1 1/2 cup red wine vinegar; 2 1/2 cup water; 1/4 cup butter; For Gravy; 2 tablespoon sugar; 1 1/2 cup sauerbraten marinade; 2/3 cup gingersnap crumbs; 1/2 cup dairy sour cream (optional)

Grandma's Best Sauerbraten

All the tender love and care that Granny used to bring to her pot roast can be found in this recipe. Grandma's Best Sauerbraten is an authentic German recipe that is certain to please all those who bite into the tender, juicy beef. Marinated in cloves, red win vinegar, and onions, this roast is full of a medley of wonderful flavors, all blended together perfectly. The extra effort and time put into this recipe is definitely worth the delectable end result. No matter what you serve with this dish, it is certain to be the star of the meal.

Ingredients

For Roast
3 1/2 pounds beef round or rump roast
1 teaspoon salt
1/2 teaspoon ground black pepper
4 bay leaves
1/2 teaspoon peppercorns
8 whole cloves
2 medium onions, sliced
1 small carrot, minced
1 stalk celery, chopped
1 1/2 cup red wine vinegar
2 1/2 cups water
1/4 cup butter
For Gravy
2 tablespoons sugar
1 1/2 cup sauerbraten marinade
2/3 cup gingersnap crumbs
1/2 cup dairy sour cream (optional)

Instructions

For Pot Roast

Rub meat with salt and pepper. Place in deep earthenware crock or ovenware glass bowl; add spices and veggies.
Heat vinegar and water to boiling and pour HOT over meat. Let cool. Cover bowl. Refrigerate.
Marinate at least 48 hours, and be sure to turn the meat twice a day.
When ready to cook, remove meat from marinade and dry with paper towels.
Melt butter in Dutch oven and brown meat all over. Strain marinade and pour over meat. Cover tightly and simmer slowly for 2 1/2 to 3 hours or until meat is fork tender.
Remove to warmed platter and slice. Serve with Gingersnap Gravy.

For Gravy

Melt sugar in a skillet, stirring until brown. Gradually stir in hot marinade and water. Add gingersnap crumbs.
Cook and stir until the mixture thickens.If you like, add sour cream. Salt to taste.
Ladle some gravy over sauerbraten and pass the rest.