---------- Recipe via Meal-Master (tm) v8.01
       Title: Sauerbraten
  Categories: German, Beef
       Yield: 6 servings
       4 lb Beef Roast; Boneless                2 ea Cloves
       1 c  Water                               2 tb Vegetable Oil
       1 c  Wine Vinegar                        1 ea Tomato; Medium *
       2 ea Onions; Medium, Sliced              2 tb Unbleached Flour
       1 ts Salt                                2 ts Sugar
       6 ea Peppercorns                       1/4 c  Water
       2 ea Bay Leaves                     
   *  Tomato should be peeled and chopped.
   Place meat in a large container (NOT Metal).  In a saucepan bring water,
   vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
   Simmer for 10 minutes.  Cool marinade to room temperature.  Pour marinade
   over meat.  Refrigerate for 2 to 3 days, turning several times each day.
   Remove meat from marinade, and dry.  Brown meat in hot vegetable oil in a
   Dutch oven.  Add the tomato and marinade liquid.  Cover and simmer gently
   1 to 2 hours, until meat is tender.  Remove meat from juices.  Also remove
   peppercorns, cloves, and bay leaves.  Mix flour and sugar with water until
   lumps disappear.  Add to pan juices and cook until thickened.  Serve with
   boiled potatoes and red cabbage.
   Variations:  Meat can also be placed in a 325 degree oven and baked or it
   could be cooked on low in a slow cooker for 3 to 4 hours.