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TOTAL TIME: Prep: 5 min. + marinating Cook: 10 min. + simmering
MAKES: 8 servings


  • 1 beef pot roast (4 to 5 pounds)
  • 3 cups white vinegar
  • 6 bay leaves
  • 8 whole cloves
  • 20 whole peppercorns
  • 2 slices onion
  • 2 tablespoons sugar
  • 4 teaspoons salt
  • 2 garlic cloves, peeled and halved
  • 2 to 4 tablespoons canola oil
  • 6 to 12 gingersnaps, crushed
  • Noodles or dumplings


  1. Place pot roast in a large glass bowl. In a large saucepan, combine the vinegar, bay leaves, cloves, peppercorns, onion, sugar, salt and garlic. Bring to a boil. Pour half over roast, adding enough water to cover roast. Cover and refrigerate remaining marinade. Cover and refrigerate roast for 36-48 hours, turning twice a day.
  2. Discard marinade from roast and pat it dry. In a Dutch oven, heat the oil and brown roast on all sides. Add reserved marinade to pan; cover and simmer for 3 hours or until tender.
  3. Remove the roast; discard the bay leaves, peppercorns and cloves from pan juices. Bring juices to a boil. Add gingersnaps; cook and stir until thickened. Serve with noodles or dumplings. Yield: 8 servings.
Originally published as Frank's Sauerbraten in Reminisce January/February 1992, p39

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Jan. 21, 2012

"This was very easy and very good. I made it in the oven instead of on the stove. Served it with Mashed potatoes."

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