I'll start now but finish on sat or sun! This needs to marinate for a few days! I've never made this before it will be a new experience!

1 boneless 4 lb beef shoulder
1 large onion sliced
3 large carrots sliced

marinade & Gravy:
1 cup white vinegar
1 cup white sugar
1 heaping Tbs. pickling spice

2 bay leaves
gingersnaps cookies , 1/4 cup pulverized boxed store-bought kind

Yes!!!! Gingersnap is in this recipe! :D
It will be in the gravy!

How to make it
In a saucepot combine the vinegar, sugar, spice, bay leaves, onions and carrots and bring to a rolling boil.

Pour immediately over the roast which as been placed in a crock or glass bowl ( non metal ) .
Let cool to room temperature.

Place marinating meat in a cold area ( such as a root cellar, cold basement etc. ) in your home.

Let marinade about 3 to 5 days.-( the longer- better flavor) , turning meat in the bag at least twice a day-.
The meat won't spoil in the pickled mixture but if you feel uncomfortable you can place the meat in the refrigerator.

When ready to cook, remove roast from marinade and salt and pepper the meat.
Place meat in roasting pan and pour over marinade.
Seal pan tightly with heavy duty aluminum foil.
Roast at 325F 3 to 4 hours ( baste meat with liquid every hour ) until meat is fork tender.
Remove meat to a platter.

Strain liquid from the roasting pan into a sauce pan, reserving the carrots for garnish.
Thicken liquid with some flour or pulverized gingersnaps and stir to make desired thickened gravy.
Serve this sauce over slices of meat, garnished with some of the carrots.
Accompany sauerbraten with items such as red cabbage, potato pancakes, potato dumplings or wide egg noodles.

First step marinate for a few days!

Stay tuned for the finished product!:D