Saurbraten--Pennsylvania Dutch Cooking

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Title: SAURBRATEN--PENNSYLVANIA DUTCH COOKING
Categories: Beef, Main dish, Meats
Yield: 4 servings

1 ea Chuck or pot roast, 2" thick
1 x Vinegar (this means ...as ne
2 ea Large onions, sliced
4 ea Slices of bacon
1 tb Whole cloves
1 ts Whole alspice
1 ds Sugar

Place meat in non-reactive dish or bowland cover with
wolution of half vinegar and half water, put in two
large onions, sliced. Do this two or three days before
the meat is wanted. On the day before it is to be
cooked, cut 4 slices of bacon into 1" pieces and chop
fine 1 tablespoon of the onion which has been soaking
in the vinegar. Cut holes in themeat 1 or 2 inches
apart and stuff bits of the bacon and chopped onion
into the holes. Put the meat back into the solution,
add 1 tablespoon whole cloves and 1 teaspoon whole
allspice. Bake the meat as a pot roast in part of the
solution, until tender. Use more of the solution,
adding sugar to taste, in making the gravy which will
be almost black.

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