Sour Cream Sauerbraten
|Round rump roast||1 , boneless|
|Water||2 Cup (32 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Onions||2 , peeled and sliced|
|Carrot||1 , pared and sliced|
|Golden raisins||3⁄4 Cup (12 tbs)|
|Gingersnaps||5 , crumbled|
|Grated apple||1 Tablespoon|
|Dairy sour cream||1 Cup (16 tbs)|
Trim excess fat from roast and put meat into a large glass bowl.
Combine water, vinegar, salt, onion, carrot, peppercorns, cloves, bay leaf, and juniper berries (if used) in a saucepan.
Bring to boiling, then set aside to cool.
Pour cooled marinade over meat, cover, and refrigerate 2 or 3 days; turn meat over several times during marinating.
Remove meat from marinade and pat dry with paper towels.
Heat lard in a saucepot or Dutch oven; add meat and brown well on all sides.
Put meat, fat side up, in an electric cooker.
Strain marinade into cooker.
Cover and cook on Low 8 to 10 hours.
Remove meat and keep warm.
Turn cooker control to High.
Add raisins, gingersnap crumbs, apple, salt, and pepper to liquid in cooker; cook and stir until thickened.
Blend in sour cream.
Cover and cook on High 30 minutes.
Slice meat and serve with gravy.
Accompany with potato dumplings, if desired.