Sauerbraten (in the Crock Pot)

This beef dish is marinated in a wine and vinegar mixture for a few days before cooking.

Marinade:

• 2 cups dry white wine
• 2 cups white vinegar
• 2 cups water
• 2 large onions, sliced
• 2 large carrots, sliced
• 6 peppercorns
• 6 whole cloves
• 4 bay leaves
• 1 teaspoon mustard seed
• 1 tablespoon dried parsley flakes
• 2 teaspoons salt
• 1 (5 lb.) bottom round or rump roast

Additional Ingredients:

• 4 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon finely ground black pepper
• 2 tablespoons salad oil
• 2 tablespoons sugar
• 1/2 cup gingerbread crumbs

In 3 quart saucepan, mix together first 11 ingredients. Heat to boiling; reduce heat and simmer 15 minutes.

Cool. Pour over meat and store in refrigerator. Marinate 3-4 days; turning once a day.

Remove meat from marinade; discard vegetables, reserving marinade. Wipe meat with paper towel. Mix 2 tablespoons of the flour, salt and pepper; coat all sides of meat with it. In 10” frying pan over medium heat, brown meat in oil. Place browned meat in Crock Pot; add 1 1/2 cups strained marinade. Cover and cook on low for 8 hours. Combine sugar, remaining 2 tablespoons of flour and gingersnap crumbs; add to Crock Pot and stir well. Cover. Turn heat control to high; cook 15 minutes longer. Serve with potato pancakes (I have no idea how to make these, look it up online).

Makes 6-8 servings.