The recipe for potato dumplings following this recipe is wrong- use russet potatoes well dried after boiling, no leavening at all and as little flour to create tender dumplings that hold together. Ingredients: 1 beef Bottom Round Roast Boneless (about 2 pounds) 2 teaspoons vegetable oil 2 cups water 3/4 cups apple cider vinegar 1/2 medium onion. He also used juniper berries in the marinade. My grandfather would have used lebkuchen instead of gingersnaps. For the gravy, add 1 cup gingersnaps to 3 cups cooking liquid. Brown the roast in oil, then add the strained marinade. Remember saurbraten was a way to preserve and tenderise beef. Add the reserved vegetables and seasonings. You can add additional pickling spice if desired. Heat 2 tablespoons olive oil in a heavy duty dutch oven over medium-high heat. Spices for the marinade are 1 sliced onion,10 peppercorns, 2 bay leaves, 3 cloves, grated ginger, stick of cinnamon and one lemon, sliced. The spices are not McCormick- although a wonderful Baltimore company, they didn't complete the spice base. Our marinade( which should be for 3 days minimum) calls for 2 cups red wine vinegar ( I don't think the type of vinegar is a problem) and 2 cups water. I think the problem with this recipe is the undiluted vinegar. Like many other reviewers, I'm a descendent of the old Baltimore german community, which was comprised mainly of southern Germans. After the time is up, shred the meat a bit with a fork or break it into pieces.During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.Stir in the crushed gingersnaps and brown sugar. Remove the bay leaves from the beef mixture. Cover and cook on LOW setting for 8-10 hours (HIGH 4-5 hours) or until the meat is cooked through and very tender. They should sink, then rise to the surface when cooked through. In a slow cooker, combine the beef, onions, broth, vinegar, and bay leaves. They should be able to hold their shape but not be too floury. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). In a large bowl, combine the cooled mashed potatoes and salt and the egg. Bring a large pot of water to a rolling boil. During the last hour or so of cooking time: Start to make the dumplings.Add the meat into the slow cooker and turn on low for 6 hours. In a large skillet, quickly brown all sides of the meat in the canola oil. This German pot roast must marinade for 36 to 48 hours in a sweet-sour marinade. The next day: Remove the meat and pour the marinade in the slow cooker.The day before is also a good time to make the gingersnaps if, like me, you are using homemade. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. Stir together all of the marinade ingredients in a nonreactive bowl.

WARNING: This part has to be done the day before you want to serve. Sour Roast aka Sour Beef is a traditional German dish that is made with a delicious gravy which contains gingerbread.

German sour beef recipe