Grandma Rehm’s Sauerbrauten

(by Janet Conroy-Quirk)

Marinade:

1 1/2 c. red wine vinegar

1 c. water

12 whole peppercorns

2 T. brown sugar

4 bay leaves

3 sliced onions

12 whole cloves

2 t. salt

1 t. dry mustard

12 gingersnap cookies, crushed

6 lb. beef rump roast

flour

cooking