Heat fat in large frypan. Brown meat on both sides, turning once. Place browned meat in large baking pan. Add water, onions, carrots, and celery. Cover and bake 1 hour.
Add potatoes, cover, and bake 45 minutes longer or until vegetables are tender. Remove meat and vegetables from liquid before serving. Make gravy with liquid, if desired.
Sauerbraten
12 servings, 3 ounces each
| Onions, sliced | 2 cups |
| Lemon juice | ¼ cup |
| Vinegar | 1½ cups |
| Sugar | 1 tablespoon |
| Cloves, whole | 12 |
| Bay leaves | 4 |
| Pepper | ⅛ teaspoon |
| Salt | 2 teaspoons |
| Beef rump roast, boneless | About 3½ pounds |
| Fat or oil | 2 tablespoons |
| Cooking liquid and water | 1½ cups |
| Cold water | ½ cup |
| Gingersnaps, crushed | ½ cup |
Two days before:
Mix onions, lemon juice, vinegar, sugar, cloves, bay leaves, pepper, and salt. Place roast in bowl. Pour onion mixture over roast. Let stand in refrigerator for 48 hours. Turn roast over in bowl halfway through standing period.
The day of serving:
Remove roast from onion mixture; drain.
Brown meat in fat in heavy pan. Add onion mixture. Simmer until tender, about 2½ hours. Remove meat; strain cooking liquid.