Sauerbraten

• 3 lbs bottom round roast
• 1 c red wine vinegar
• 1 c water
• 2 tblsp lemon juice
• 1 onion, thinly sliced
• 2 bay leaves
• 3 whole cloves
• 2 tblsp salt
• 1/8 tsp ground black pepper
• 4 tblsp vegetable oil
• 1 c water
• 3 tblsp all-purpose flour
• 1 tomato, cut into wedges

Directions

Place meat in large, non-metal bowl.

In separate bowl, combine red wine vinegar, 1 c water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.

Heat oil in Dutch oven over medium-high heat.

Remove meat from marinade and brown in oil on all sides, 1 to 2 mins a side.

Remove bay leaves and cloves from marinade.

Pour in 1 c water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.

Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.

Makes 6 servings