3 1/2-4 lb. rump roast (boneless)
1 lg. onion, sliced
1/2 c. brown sugar
1 tsp. or so salt
1 tbsp. pickling spices
1 tsp. whole cloves
1 pt. bottle cider vinegar

Place meat in large, deep bowl; do not use plastic! Combine ingredients and pour over meat. Place in refrigerator for at least 3 days. Turn meat once or twice a day. Pour off and save liquid before cooking. Put roast on top of stove and brown on all sides.

Pour a cup of drained liquid on roast and cook slowly in Dutch oven until tender. (Use the liquid for gravy base.) Thicken with flour. Add water to obtain desired thickness. Sour cream is optional. Serve with gravy, potato dumplings and red cabbage.