Sauerbraten

Ingredients

• 3 tablespoons pickling spice 
• 2  bay leaves 
• 1  carrots sliced
• 1 cup cooking wine dry red
• 0.3 cup flour all-purpose
• 0.8 cup gingersnaps crushed ( 12)
• 2  onions sliced
• 0.5 teaspoon pepper 
• 4 pound sirloin tip roast 
• 1 tablespoon salt 
• 1 tablespoon sugar 
• 3 tablespoons vegetable oil 
• 1 cup water 
• 1 cup burgundy 
• 1 cup burgundy 

Equipment

• bowl
• frying pan
• whisk
• ziploc bags
• dutch oven
• colander
• cheesecloth

Directions

1. Tie pickling spice in a cheesecloth bag.
2. Combine spice bag, onion, and next 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add roast. Cover or seal, and chill 8 hours, turning occasionally.
3. Remove roast from marinade, reserving marinade.
4. Brown roast in hot oil in a Dutch oven.
5. Remove roast, reserving drippings in pan.
6. Whisk flour and sugar into reserved drippings, and cook over medium-high heat, whisking constantly, 2 minutes or until browned. Gradually stir in reserved marinade. Return roast to pan; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.
7. Discard spice bag and bay leaves.
8. Remove roast, reserving drippings in pan; slice and keep warm.
9. Stir gingersnaps into reserved drippings in Dutch oven; simmer, stirring constantly, 2 minutes.
10. Pour mixture through a colander into a bowl. Press vegetables through colander with back of a spoon.
11. Serve gravy with roast.