You have to start a few days early to prepare this marinated beef pot roast, but it isn't really much trouble and well worth the effort.
| 4 | lbs | boneless chuck or rump roast |
| 1or2 | bay leaves | |
| pepper | ||
| salt | ||
| flour for dredging | ||
| butter |
| Marinade | ||
|---|---|---|
| 2 | C | wine vinegar |
| 2 | C | water |
| 1 | C | sliced onion |
| 1/4 | C | brown sugar |
| 3 | whole cloves | |
| 1/4 | tsp | ginger |
| Gravy | ||
|---|---|---|
| 2 | tbsp | flour |
| 2 | tbsp | water |
| 1 | C | sour cream or red wine |
Put the meat in a non-metal bowl. Bring the vinegar and water to a boil then add the other marinade ingredients and pour over the meat. Let cool then cover and refrigerate for 4 or 5 days, turning the meat once each day. Remove the meat from the marinade, drain, reserving marinade, then pat meat dry with paper towels. Strain the marinade. Dredge the meat with flour. In a heavy pot, melt butter over low heat. Add the meat and brown slowly on all sides. Pour in 2 cups of the marinade and bring to a boil. Reduce to low heat, cover tightly, and simmer for 2-1/2 to 3 hours until meat is tender, adding more marinade if necessary. Put meat on a warm platter and keep warm. To make gravy: Thicken the liquid in the kettle with flour mixed with water then stir in 1 cup of sour cream or red wine. Don't boil. Slice the meat, cover with gravy and serve with dumplings or potato pancakes.