Sauerbraten
===========
5 pound top round
10 whole garlic cloves, peeled
1 quart red wine vinegar
2 cups julienned onions
1 small bundle of fresh thyme
4 bay leaves
1 tablespoon whole black peppercorns
1/4 cup sugar
4 cups beef stock
1 cup crushed gingersnap cookies
1 cup sour cream

Stud the roast with the whole garlic cloves, and season with salt
and pepper. Place the roast in a deep glass bowl.

In a mixing bowl, whisk the vinegar, onions, herbs, and sugar
together. Whisk the liquid until the sugar dissolves. Pour the
marinade over the roast and cover with plastic wrap. Place the roast
in the refrigerator and marinate for 72 hours.

Remove the roast from the marinade. Strain the marinade. Place the
roast in a braising pan. Add the beef stock to the strained liquid.
Pour the liquid over the roast and place in the oven. The liquid
should cover 1/2 of the roast. Braise the roast covered at 325F for
2-3 hours. Turn the meat several times and add additional stock if
needed. Place pan with the braising liquid over a burner. Bring the
liquid to a simmer. Whisk the crushed gingersnaps into the liquid.
Simmer the sauce for 2-3 minutes. Season with salt and pepper. Stir
in the sour cream. Slice the roast and coat meat with some of the
sauce. Serve the remaining sauce separately with potato pancakes.