Sauerbraten

Directions

1. 1
   Wash the meat (rinse it off).
2. 2
   Salt & pepper it.
3. 3
   Place in bowl or ziploc bag.
4. 4
   Add about 6 ounces of red wine vinegar then cover with water so it is up over the meat.
5. 5
   Add lemon slice, 1 small onion (left whole or quartered), and 4 cloves.
6. 6
   Seal it up & turn regularly (about every day) for 5 - 14 days to marinate.
7. 7
   Take out of the mixture and pat dry.
8. 8
   Place in a dutch oven with shortening and brown on all sides.
9. 9
   Add some of the marinade from the bowl (about half way up on the roast to keep it moist & to add some flavor) and cook for 2 hours at about 350 degrees.
10. 10
    Peek in every once in a while during cooking, and if getting dry, add some more marinade IF still during the first hour of cooking, otherwise add some water.