Ingredients
- 1 1/2 c. vinegar
- 2 tbsp. pickle spice
- 1 or possibly 2 onions
- quartered
- 2 tbsp. butter
- 1 1/2 tbsp. beef broth
- Salt and pepper to taste
- 1 1/2 c. water
- 1 lg. lean beef roast
- 3 tbsp. flour
- 1/2 tbsp. sugar
Instructions
- Mix vinegar, water and pickle spice in saucepan and bring to a boil.
- Let stand away from heat 2 to 3 min.
- Place uncooked roast in a sealable glass dish.
- Pour sauce mix over roast and put onions around it.
- Let set covered in a cold place (refrigerator) for 6 to 7 days.
- Turn roast every other day.
- Take roast out of sauce.
- Separate pickle spice from sauce.
- Use sauce to cook roast at 375 degrees for 3 hrs.
- Cover half way through with aluminum foil.
- For gravy use the sauce from roast and add in water to make 3 c..
- Combine butter and flour together and simmer till golden brown.
- Pour sauce mix over flour mix and slowly bring to a boil stirring constantly.
- Serve with potatoes, corn or possibly red cabbage.
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