Same-Day Sauerbraten Cyndee writes, “My grandmother used to make this. It is excessively delicious. We used to make it for New Year’s Day and serve it with spaetzle, red cabbage with apples and German chocolate cake for dessert.” 1  4-lb. lean beef roast (Cyndee uses rump or bottom round roast) 1 TB. oil 1 1/2 Cups water, divided 3/4 Cup red wine vinegar or cider vinegar 1 tsp. salt 3 TB. brown sugar 1/8 tsp. GROUND CLOVES 1/8 tsp. GROUND ALLSPICE 1 tsp. POWDERED GINGER 1-2 WHOLE BAY LEAVES 1-2 tsp. PENZEYS PEPPER 3/4 Cup chopped onion (1 medium onion) 2 TB. flour mixed with 1⁄4 Cup water

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