Drach's Restaurant Sauerbraten

Place the meat in a bowl; set aside.

Combine vinegar, water, peppercorns, bay leaves, cloves, salt and pepper in a saucepan and heat just to boiling; remove from heat and cool slightly.

Pour mixture over meat in bowl. Cool, cover bowl tightly and put in refrigerator. Marinate for 5 days, turning meat once a day.

Remove meat from marinade and drain thoroughly. Strain and reserve marinade.

Put pot roast in Dutch oven and brown on both sides. Add 1 cup marinade, the carrots and onions. Bring rapidly to boiling; cover tightly and simmer 2 hours or until tender. If necessary, add more of the marinade.

Remove meat to a warm platter and keep warm. Stir the crushed gingersnaps and sugar into liquid in Dutch oven. Simmer 10 minutes.