Sauerbraten (Easy Sauer Roast)

Ingredients

• •5-6 pound beef round roast
• •2 onions, sliced thin
• •1 carrot, diced
• •1 stalk of celery, diced
• •2 cups red wine vinegar
• •1 tablespoon of salt
• •1 tablespoon of mixed pickling spices
• •1/2 teaspoon of dried thyme
• •1 sprig of fresh parsley
• •4 tablespoons of butter or margarine
• •3 tablespoons flour
• •2 tablespoons of red currant jelly
• •crumbled gingersnap cookies

Directions

1. 1Put the roast into a deep bowl. Mix the vegetables, vinegar, seasonings and herbs and pour over the meat. Cover the meat and refrigerate it for 2-3 days, turning the meat once or twice a day.
2. 2Remove the roast from the marinade and wipe it dry with a paper towel.
3. 3In 1 tablespoon of margarine or butter brown the meat in a Dutch oven.
4. 4Remove the meat and melt the remaining margarine or butter in a pot. Blend in the flour and add the strained marinade and the meat.
5. 5Cover and simmer for 2 1/2 - 3 hours or until the meat is very tender.
6. 6Remove the roast and blend the jelly and 5 gingersnaps (crumbled) into the juices in the pot. Add more gingersnaps if necessary to thicken the mixture, or add some more jelly.
7. 7Serve the sliced meat covered in gravy.