4 lb. pot roast (any beef will do)
1 lemon, cut into 1/4 inch slices
2 or 3 tbsp. butter
1/2 c. butter
1/4 c. flour
1/2 c. thick sour cream

MARINADE:

2 c. vinegar
2 c. water
1 lg. onion, sliced
1/4 c. sugar
2 tsp. salt
10 peppercorns
3 whole cloves
2 bay leaves

A heavy 4-quart kettle or Dutch oven having a tight-fitting cover with be needed. Set out a 3 or 4-quart bowl. Wipe with a clean damp cloth the 4 pound pot roast. Put the meat into the board and set aside.

Combine in a saucepan the marinade ingredients. Heat without boiling. Pour hot mixture over meat in bowl and allow to cool. Add the sliced lemon. Cover and set in refrigerator. Marinate for 4 days, turning meat once each day.

After fourth day, set out the kettle and a tight-fitting cover. Now remove the meat from the marinade and drain thoroughly. Strain and reserve marinade. Heat in the kettle over a low heat the 2 or 3 tablespoons butter. Add the pot roast and brown slowly on all sides over medium heat. Slowly add 2 cups of the reserved marinade (reserve the remaining marinade for the gravy).

Bring liquid to boiling. Reduce heat; cover kettle tightly and simmer 2 1/2 to 3 hours, or until beef is tender when pierced with a fork. Add more of the marinade, if necessary. Liquid surrounding meat should be simmering, not boiling. Remove meat to a platter and keep warm. Pour cooking liquid from kettle and set aside for gravy.

Now to make gravy, melt in the kettle 1/4 cup butter. Blend in 1/4 cup flour. Heat until butter-flour mixture bubbles and is golden brown, stirring constantly. Remove kettle from heat. Add gradually, stirring constantly 3 cups liquid (reserved cooking liquid and enough reserved marinade or hot water to equal 3 cups of liquid). Return to heat. Bring to boiling. Cook rapidly, stirring constantly, until gravy thickens. Cook 1 or 2 minutes longer. Remove from heat.

Stirring vigorously with a French whip, whisk beat or fork, add to kettle in very small amounts 1/2 cup thick sour cream. Cook mixture over low heat for about 3 to 5 minutes, stirring constantly, until thoroughly heated. Do not boil. Serve meat and gravy with potato pancakes.