Recorded December 29, 1998
Use round (bottom round) or other roast suitable for pot roast. About 3-5 pounds. Figure on 1/2 lb. per person.
Prepare the marinade:
Boil together the water, vinegar and spices. Let cool. Add wine. Use to marinate roast for three days. Turn roast every day. Discard marinade.
mrm note: I made double this amount of marinade, for 5 1/2 pounds of bottom round that was cut into 6 huge slices. I needed that much to cover the meat.
Brown roast in olve oil. Discard oil and add two packages (or one, for less gravy) of KNORR Sauerbraten mix. Simmer, covered, for three hours, til tender.
Add 1/2 cup sour cream and about 10-20 gingersnaps (crushed) to gravy. Add brown sugar if desired.
Serve with knoedel if you're really inspired!