Sauerbraten

Directions

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.
14. 14
    Makes 10 servings.