Categories: Roast, German 
      Yield: 8 servings 
  
      4 lb Roast beef, sirloin tip, 
           - rump, round bone chuck, 
           - preferably boneless 
  1 1/2 c  Vinegar 
      1 c  COCA-COLA 
    3/4 c  Water 
      3 md Onions, sliced 
      2 md Stalks celery, sliced 
      2 md Carrots, sliced 
     10    Whole black peppercorns 
     10    Whole cloves 
      3 md Bay leaves 
      2 tb Sugar 
  1 1/2 ts Salt 
           Flour 
      3 tb Oil, or shortening 
 
-----------------------------------GRAVY----------------------------------- 
      3 c  Drippings, plus 
           Strained marinade 
      5 tb Flour 
      5 tb Ginger snap crumbs 
  
  Two (2) to four (4) days before serving, wipe the meat with a damp cloth, 
  then place in a large plastic bag. 
  In a large bowl, thoroughly combine the vinegar, Coca-Cola, water, onions, 
  celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over 
  meat.  Fasten bag tightly and lay flat in a 13 x 9-inch pan.  Refrigerate, 
  turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 
  days.) 
  When ready to cook, remove meat (saving marinade) and dry well.  Rub the 
  surface lightly with flour.  In Dutch oven, heat oil or shortening and 
  slowly brown the meat well on all sides.  Add 1 cup of the marinade liquid 
  plus some of the vegetables and bay leaves. Cover tightly and simmer on 
  surface heat or in a preheat, 350 F oven for 3 to 4 hours until the meat is 
  fork-tender.  If needed, add more marinade during cooking to keep at least 
  1/2-inch liquid in the Dutch oven.  Remove the meat and keep warm until 
  ready to slice. 
  Into a large measuring cup, strain the drippings.  Add several ice cubes 
  and let stand a few minutes until the fat separates out. Remove fat, then 
  make gravy. 
  TO MAKE THE GRAVY:  In the Dutch oven, combine the gravy ingredients, stir 
  and cook about 5 minutes over medium heat until gravy is thickened.  Taste 
  for seasonings. 
  Makes 3 cups of gravy.  Makes 8 servings.