Sauerbraten III

Ingredients

• 2  bay leaves 
• 3 pounds bottom round roast 
• 3 tablespoons flour all-purpose
• 0.1 teaspoon ground pepper black
• 2 tablespoons juice of lemon 
• 1  onion thinly sliced
• 1 cup red wine vinegar 
• 2 tablespoons salt 
• 1  tomatoes cut into wedges
• 4 tablespoons vegetable oil 
• 1 cup water 

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper.
2. Pour over meat. Cover and refrigerate 48 hours.
3. Heat oil in Dutch oven over medium-high heat.
4. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side.
5. Remove bay leaves and cloves from marinade.
6. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
7. Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.