|Boneless beef roast||1|
|Freshly ground pepper||1⁄2 Teaspoon|
|Onions||2 Medium, sliced|
|Carrot||1 Large, shredded or sliced|
|Celery stalks||1 , chopped|
|Whole bay leaves||2|
|Red wine vinegar||1 3⁄4 Cup (28 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Marinade||2 Cup (32 tbs)|
|Potato flour/Rye flour||2 1⁄2 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Yogurt||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon (To Garnish)|
Wipe meat with moist paper towels.
Rub meat with salt and pepper, and place in a large glass bowl or deep earthenware crock.
Add onions, carrot slices, celery, cloves, bay leaves, allspice and peppercorns.
Heat vinegar and water in saucepan until boiling; cool slightly and pour over meat, vegetables and spices.
Allow to cool; cover and place in refrigerator.
Marinate for 48 hours or more, turning several times a day.
When ready to cook, remove meat from marinade (reserve marinade), wipe dry with paper towels.
Heat oil (in heavy bottom pan or skillet) to medium high temperature.
Brown roast on all sides.
Pour reserved marinade over meat (liquid should not come more than halfway up the meat); cover tightly and simmer slowly for about three hours or until fork tender.
Remove roast to a warm platter and keep hot while preparing gravy.
Strain hot marinade, measure 2 cups and set aside.
Heat oil in saucepan, then stir in potato or rye flour and salt, stirring constantly until mixture bubbles.
Gradually blend in 1/2 cup cold water and the marinade, stirring constantly.
Cook until mixture thickens.
Add yogurt if desired.
Slice sauerbraten and ladle some hot gravy over meat.
Garnish with chopped parsley.
Pour remaining gravy into sauceboat; serve sauerbraten with potato dumplings or potato pancakes.