3 to 4 lbs. boneless beef rump roast

MARINADE:

1/2 c. red wine
1/2 c. red wine vinegar
1 c. cold water
1/4 c. brown sugar (packed)
1 tsp. salt
1/4 tsp. pepper
1 med. onion, peeled and sliced
1 rib celery, sliced
1 sm. carrot, peeled and sliced
1 clove garlic, chopped
1 sm. lemon, cut in 1/4 slices (optional)
2 tbsp. whole mixed pickling spice
1 bay leaf

Combine all marinade ingredients in a saucepan and bring to a boil. Remove from heat and cool to room temperature. Place meat in a large stainless steel or glass container. Pour cooled marinade over meat, cover and refrigerate 2 to 3 days, turning meat each day.

Remove meat from marinade. Reserve marinade. Pat meat dry with paper towels. Heat 1/4 cup vegetable oil in heavy pot (dutch oven) with tight fitting lid.

Add meat to hot oil and sear on all sides. Remove from heat. Add marinade, may cook on top of stove at low heat for 3 hours until tender or bake at 350 degrees oven 3 hours until fork tender.

Remove meat from pan. Skim fat from surface of both. Remove vegetables and spices. Thicken gravy with cornstarch and water or 1/2 cup crushed ginger snap crumbs. Fold in last 1/2 cup sour cream if desired. Slice meat. Serve with th potato dumplings or noodles and gravy.