Saurbraten--pennsylvania dutch cooking

4 Servings

Ingredients

Quantity Ingredient
1 each Chuck or pot roast, 2\" thick
1 x Vinegar (this means ...as ne
2 eaches Large onions, sliced
4 eaches Slices of bacon
1 tablespoon Whole cloves
1 teaspoon Whole alspice
1 dash Sugar

Directions

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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