Frank's Sauerbraten

Directions

1. 1
   Place pot roast in a large glass bowl. In a large saucepan, combine the vinegar, bay leaves, cloves, peppercorns, onion, sugar, salt and garlic. Bring to a boil.
2. 2
   Pour half over roast, adding enough water to cover roast. Cover and refrigerate remaining marinade. Cover and refrigerate roast for 36-48 hours, turning twice a day.
3. 3
   Discard marinade from roast and pat it dry. In a Dutch oven, heat the oil and brown roast on all sides.
4. 4
   Add reserved marinade to pan; cover and simmer for 3 hours or until tender.
5. 5
   Remove the roast; discard the bay leaves, peppercorns and cloves from pan juices. Bring juices to a boil.
6. 6
   Add gingersnaps; cook and stir until thickened.
7. 7
   Serve with noodles or dumplings.