Sauerbraten

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Ingredients:

3 lbs. boned beef chuck roast flour

1/3 cup oil

1/2 cup gingersnaps

1 Tbs. sugar

      Marinade

3/4 cup red wine

1 1/2 cups vinegar

2 onions, sliced

1 large carrot, sliced

4 whole cloves

2 whole all-spice

1 Tbs. salt

2 tsp. black pepper

Preparation:

     Marinade

Combine all ingredients in a large bowl. Makes about 5 cups.

     Saurbraten

Place roast in large, deep dish and cover with marinade. Cover and refrigerate 5 days, turning every day. Remove roast from marinade and wipe dry. Reserve liquid. Roll roast in flour. Heat oil in a deep, heavy pot over medium-high heat. Brown roast. Add reserved marinade. Bring to boil. Cover, reduce heat to low and simmer 2 1/2 hours. Remove roast from pot. Skim fat from liquid. Strain drippings and add water to make 3 1/2 cups. Return liquid to pot.

Crush gingersnaps in food processor or blender. Mix with sugar. Slowly add 1/2 cup marinade to make paste, then stir paste slowly back into pot with remaining marinade. Reheat, stirring constantly until smooth and slightly thickened. Add roast and simmer 10 to 15 minutes, stirring occasionally. Slice meat and serve with sauce.