1 1/2 c. vinegar
1/2 c. sweet red wine
1 c. water
2 tbsp. sugar
1 tsp. whole peppercorns
4 bay leaves
3 onions, peeled and sliced
18 whole cloves
1 tsp. mustard seeds
Salt

2 tbsp. flour 1/8 tsp. pepper 1/4 c. shortening or oil 1 onion, peeled and sliced 1/2 tsp. mustard seeds 1/3 c. ginger snap crumbs 1/2 c. sour cream or yogurt

Prepare the marinade and place meat into mixture for the next 2-4 days. Turn meat once a day. At end of the marinating process remove meat and pat well dry on paper towels. Save marinade. Brown meat well on all sides in hot shortening in Dutch oven, about 15 minutes.

Now add 3/4 cup of the reserved marinade, 1 onion, 1/2 teaspoon mustard seeds, 6 cloves, 1/2 teaspoon whole peppercorns. Cover tightly and simmer slowly 3 1/2 to 4 hours or until tender, adding 1/4 cup marinade if needed.

When done, remove pot roast to hot platter to keep warm. Strain drippings from Dutch oven into small bowl; let stand about 2 minutes to settle. Remove all fat from surface, then return to Dutch oven. Into drippings, stir ginger snap crumbs. Slowly stir in 1 cup strained reserved marinade. Cook, stirring, until thickened.

Stir in sour cream or yogurt, heat but do not boil. Season if needed, then spoon some gravy over meat and serve. Makes 8-10 servings.