German-Jewish Pot Roast (Sauerbraten)
Source: Mama Leah's Jewish Kitchen
Yield: 6 Servings

2 onions, sliced
4 bay leaves
8 whole peppercorns
1 tbsp; salt
1/4 cup sugar
1/4 cup red wine vinegar
2 cups water, enough to cover me
3 lb to 4 lb bottom round, brisket, or chuck
1/4 cup brown sugar
1/4 cup raisins
8 pitted prunes
1/4 ts ginger, ground
1 tsp potato starch (optional)

In deep glass or ceramic bowl, place onions, bay leaves, peppercorns, salt, sugar, vinegar, & water. Mix well, until sugar is dissolved.

Place meat in marinade. Piece meat all over w/long-pronged fork & turn it in marinade several times. Cover w/plastic wrap & refrigerate
for 2 to 3 days. Turn meat in marinade at least twice a day.

Preheat oven to 450F. Remove meat from marinade & place in a heavy Dutch oven w/ tight fitting lid. Strain & reserve marinade. Add all onions to meat & about 3 tb marinade.

Bake, uncovered, in preheated oven for 15-20 mins until meat browns. Add 2 c reserved marinade & as much water as needed to cover meat halfway. Reduce oven temp to 375F. Cover tightly. Bake for 2-1/2 to 3 hrs, until tender.
Remove meat to serving platter. Strain pan juices. Replace meat in pot. Add brown sugar, raisins, prunes, & ginger. If you wish to
thicken pan juices, remove 1/4 c liquid from pot & dissolve potato starch in it. Return to pot & heat gently on top of stove, until thicken. Do not boil. Slice pot roast. Pour pan juices over roast & serve. Serves 6 to 8