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Sauerbraten with Gingersnap Gravy


  • 4-5 lb pot roast of beef
  • 2 cups cider vinegar
  • 2 cups water
  • 12 peppercorns
  • 4 bay leaves
  • 4 whole cloves
  • 1 1/2 teaspoon salt
  • 1/4 tsp pepper
  • 12 carrots, cut in strips
  • 6 onions, sliced
  • 12 gingersnaps cookies (about 3/4 cup) crushed
  • 1 Tbsp. sugar


Place the meat in a bowl and set aside. Combine the vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a saucepan and heat just to boiling. Remove from heat; cool slightly. Pour mixture over meat in bowl. Cool, cover tightly and put into refrigerator. Marinate for 5 days, turning once a day. Remove meat from marinade and drain thoroughly. Strain and reserve marinade. Put pot roast in Dutch oven and brown on both sides in a little butter or oil. Add 1 cup of the marinade, the carrots and onions. Bring rapidly to boiling. Reduce heat, cover tightly and simmer for about 2 hours or until tender. If necessary, add more of the marinade (don't let the pot run dry). Remove the meat to a warm platter and tent with foil to keep warm. Stir the gingersnaps and sugar into the liquid in the Dutch oven. Simmer for 10 minutes and serve with the sauerbraten.

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