Sauerbraten

Directions

1. 1
   Combine first 5 ingredients.
2. 2
   Soak the rump roast meat in mixture for 48 to 72 hours.
3. 3
   Brown both sides of rump roast in a little fat; take out and brown butter and flour.
4. 4
   Fill your roasting pan with about 2 cups of the vinegar juice and stew the meat in it slowly for about an hour or so. Before serving, thicken gravy with a teaspoon of flour and 1/4 cup cream.