Sauerbraten III

3 pounds bottom round roast

1 cup red wine vinegar

1 cup water

2 tablespoons lemon juice

1 onion, thinly sliced

2 bay leaves

3 whole cloves

2 tablespoons salt

⅛ teaspoon ground black pepper

4 tablespoons vegetable oil

1 cup water

3 tablespoons all-purpose flour

1 tomato, cut into wedges

Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.

Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.

Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.