Sauerbraten

(note that it takes several days)

Ingredients

• 2 lbs beef roast (eye of round roast works)
• 2 cups red wine
• 1 cup wine vinegar
• 3 onions
• 1 carrot
• 1/2 celery root
• 1 clove garlic
• 2 bay leaves
• 4 peppercorns
• 4 cloves
• 1/4 lb bacon
• 1 egg
• oil
• 1 tbsp flour

Directions

Wash meat, trim fat, rub with salt and pepper, and put into tall jar. Mix wine and vinegar, 2 chopped onions, chopped carrot, 1/4 celery root, garlic, bay leaf, peppercorns, and cloves and bring to a boil, cooking for 5 minutes. Let cool and pour over meat. Let meat marinate in refrigerator for 2-3 days, turning it once daily.

Dry marinated meat with a paper towel and run marinade through a sieve. Cut bacon into cubes and brown in oil in a Dutch oven. Brown meat on all sides and set aside. Brown sliced onion and celery root in same pan, dust with flour, and mix with half the marinade. Add meat to pan, cover, and roast slowly (about 2 hours at 350 F), adding marinade from time to time.

Cut meat in 1/2" slices and put on warm plate. Run sauce through colander, thin with some marinade, bring to short boil and add salt and pepper. Add 2-3 tsp of gravy to meat and serve the rest separately.

Serve roast with potatoes, dumplings, noodles, or spaetzle and Brussels sprouts.