4 lb. roast
2 c. cider vinegar
1 c. water
8 peppercorns
3 cloves
2 bay leaves
2 1/2 tsp. salt
2 cloves garlic
2 tbsp. butter
1 1/2 c. chopped onion
1 c. grated carrots
2 tbsp. sugar
1 c. sour cream

Trim fat from meat. Combine first 8 ingredients. Bring to a boil. Place meat in glass or pottery bowl and pour mixture over it. Let marinate 3 days in refrigerator, turning meat a few times. Drain, dry meat, strain and reserve 2 cups of marinade.

Heat butter in Dutch oven or heavy skillet and brown meat on all sides. Add chopped onions and continue browning. Add carrots, sugar and marinade. Cover tightly and cook over low heat 3 hours or until tender. Skim off fat. Transfer meat to a hot platter, stir the sour cream into the gravy.