SAUERBRATEN WITH GINGERSNAP GRAVY

Steps:

• 1. Place the roast in a deep ceramic or glass bowl. Most crock pots have a removable one. Add onions, peppercorns, cloves and bay leaf. Pour white vinegar, water and cider vinegar over teh roast. Chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade. dry it well with paper towels and strain the marinade into a bowl. Reserve the onions and one cup of marinade.
• 2. In a Dutch oven, brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat, sprinkle in crushed gingersnaps and simmer, covered for 1 to 1 1/2 hours. Turn often. Add one cup of reserved marinade and cook meat 2 hours or more until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
• 3. In a small bowl, mix sour cream with flour. Stir it into the cooking juices and cook, stirring until sauce is thickened and smooth. Slice the meat into 1/4 inch slices. Add to the hot gravy. Arrange meat on a heated platter and pour extra sauce over it. Makes 8 to 10 servings.