I got this recipe from a friend's mother; it's supposed to be
delicious. I'd like to make it, but there's something missing ...
how to and how long to cook it. Any advice? or maybe I'm
just missing it.

5 lb rump roast

Marinate for 5 days:

2 cups wine vinegar
2 cups water
1/2 teaspoon ground cloves
Bay leaves
Salt & Pepper
3 medium onions - diced
2 large carrots - diced
2 stalks celery - diced
Whole peppercorns

Cover meat with liquid, cover. Refrigerate,
turn over each day.

Brown meat in fat. Add 2 cups strained
vinegar mix. I use carrots, adding to mixture
later on.

Gingersnap gravy:

2 tablespoons sugar
10 gingersnap crumbs
Add slowly, stirring until mixture thickens.
Add water if necessary. Salt to taste. Enjoy!

Other questions: Wine vinegar, White or Red?
I guess this is where she's adding the carrots
back?

Okay, anyone know about making sauerbraten, do you have those
3, 4 answers for me?

Thank you, nancy