4 lb. roast of top round of beef
1 cup dry red wine
3/4 c. wine vinegar
1½ c. water
1 med. onion, sliced thin
1 t. salt
8 whole black peppercorns, broken
4 whole cloves
2 bay leaves
1/4 t. ground ginger
3 T. vegetable shortening
1/2 c. chopped onions
1/2 c. diced carrots
1/2 c. chopped celery
3 T. flour
2/3 c. water
In a 2-quart saucepan, combine the wine, vinegar, water, onions, salt, and spices. Bring to a boil. Remove from the heat and cool to room temperature. Put the beef in a 1-gallon crockpot or a stainless steel pot. Choose a pot which is not much larger than the roast but leaves enough room for the marinade. Pour the marinade over the roast, and refrigerate for 3 days. Turn the meat twice each day.
When ready to cook the sauerbraten, remove it from the marinade and pat dry with paper towels. Strain the marinade and save it, but discard the onions and spices.
Melt the shortening in a 3-quart saucepot. Brown the sauerbraten on all sides. Remove the meat and sauté the onions, carrots and celery until the onions are clear. Add the flour and stir until golden brown. Gradually add the marinade and water, and stir until it comes to a boil. Add the meat.
Cover and simmer for 1 hour and 15 minutes. (if you prefer the beef pink in the center, cook only 45 minutes.)
Serve sliced thin with the marinade gravy. Serve with boiled potato, dumplings, or potato cakes and a relish, or a fresh green salad.
Source: Country Goodness Cookbook