Sauerbraten

Ingredients
4-5 lb. boneless rump roast
1/2 cup red wine vinegar
1/2 cup burgandy wine
1 1/2 cups water
1 medium onion, sliced
5 peppercorns
4 juniper berries
3 bay leaves
1 teaspoon salt

Directions
Marinade 2-3 days. Remove meat and brown meat on all sides in 3 Tablespoons fat. Add 1/2 cup chopped onion, 1/2 cup chopped carrots, 1/4 cup chopped celery. Cook until soft. Pour in strained marinade. Cover tightly and bake 325º three hours. Remove meat. Add enough crushed ginersnaps to thhicken gravy. If gravy is too strong you can add water and thicken with some flour.