Sauerbraten

Directions

1. 1
   In a large bowl, mix all ingredients except roast.
2. 2
   Mix well. Add roast to mixture, turning to coat completely.
3. 3
   Cover and refrigerate for about 36 hours.
4. 4
   Turn meat twice daily.
5. 5
   Remove meat; strain, reserving marinade.
6. 6
   Pat dry meat.
7. 7
   In a Dutch oven, brown meat in 2 tablespoons oil.
8. 8
   Add marinade; cover and cook slowly 2 hours or until tender.
9. 9
   Remove meat.
10. 10
    For each cup of gravy desired, combine 3/4 cup meat juice and 1/4 cup water; add 1/3 cup broken gingersnaps and cook and stir until thick.