Recipe - Sauerbraten - Best Of The Best From Pennsylvania

1 cup Beef broth
One half cup Red wine vinegar
1 teaspoon Poultry seasoning
1 Bay leaf
One half teaspoon Pepper
1 teaspoon Salt
1 tablespoon Dry mustard
1 Clove garlic; minced
3 pound Eye of round roast; up to 4

Combine all ingredients except meat in saucepan. Place over medium
temperature until thoroughly heated. Place meat in a bowl. Pour mixture
over meat. Cover and refrigerate for 2448 hours. Roast the beef at 350
degrees for 2 1/23 hours or until desired doneness. Drippings can be used
to make gravy and are tasty served with egg noodles.

Yield: 68 servings

Taken from "Best of the Best from Pennsylvania: Selected Recipes from
Pennsylvania's Favorite Cookbooks," edited by Gwen McKee and Barbara
Moseley, published by Quail Ridge Press, c. 1993.

Entered for you by: Bill Webster
Posted to MCRecipe Digest V1 #1027 by "Christopher E. Eaves"
cea260@airmail.net on Jan 21, 1998