Mary Lee's Sauerbraten

Ingredients

• 1 (4-7 lb)  rump roast
• 2 medium onions, sliced
• 2 large lemons, sliced
• 2 1/2 cups cider vinegar
• 2 (12 ounce) bottles red wine vinegar (she will only use HEINZ)
• 12 whole cloves
• 6 whole black peppercorns
• 6 bay leaves
• 1 tablespoon white sugar
• 1 tablespoon salt
• 1/2 teaspoon ground ginger

Gingersnap gravy (use 1 cup strained marinade)

• 1/3 cup broken ginger snaps

Directions

1. 1

   add all ingredients for marinade and the roast in a large glass bowl ONLY use GLASS(sis uses a punch bowl) as I think during the long marinating time there would be a reaction of some sort to your pan also cuts hers in half or thirds depending on the size of her roast.

2. 2

   cover with plastic wrap.NOT foil.and refriderate for 3 to 4 days.MAKE SURE ALL MEAT is completely SUBMERGED.

3. 3

   on 3 rd or 4 th day remove roast from marinade(keep the marinade).

4. 4

   pat roast dry with paper towel --.

5. 5

   in dutch oven add about 2 Tbs oil and brown the meat.

6. 6

   strain the marinade and add the liquid back to the dutch oven with the meat( she also picks out the onions and adds those in too).cook over med heat 2 1/2 to 3 hours.depending on how big your roast is.she always has a large 7 pound or so.

7. 7

   GINGERSNAP GRAVY.

8. 8

   1 cup strained marinade.

9. 9

   1/3 cup cruched /crumbled gingersnaps.

10. 10

    hint:the measurements for the gravy are for per 1 cup of gravy -- we use /measure all remaining marinade after cooking and straining and go from there as we LOVE this thick tangy gravy.

11. 11

    after roast is done & while it is "resting".

12. 12

    measure the leftover marinade.

13. 13

    (used for the marinating/cooking) for every 1 cup marinade.

14. 14

    you add 1/3 cup gingersnaps (broken) cook marinade & gingersnaps over med heat till it is gravy -- doesn't take long.

15. 15

    this gravy is my absolute FAVORITE.