3 c. water
3 c. cider vinegar
1 onion, sliced
3 bay leaves
1 tsp. peppercorns
1/4 c. sugar
4-5 lb. pot roast
Flour
Seasoning
1 c. sour cream

Heat to just below boiling the water and vinegar. Add onion, bay leaves, peppercorns and sugar. Pour this mixture while hot over beef, so that it is more than half covered. Cool, and put into refrigerator, covered, for two to seven days. The longer you leave it, the sourer the meat will get (I usually leave mine about 3 days).

Drain, saving the marinade and put meat in greased Dutch oven and place in 450 degree oven for 20-30 minutes to brown. Add enough marinade to cover meat, cover and bake at 300 degrees for 3 hours. Add more marinade if necessary. Turn meat occasionally. When the meat is tender, remove from the pot, strain stock and thick with flour. Season and add 1 cup sour cream. Serve with potato dumplings and red cabbage. Serves 8-10.