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A very tasty pot roast from Germany.

1 1/2 lb ( 675g ) braising beef in one piece, or topside roast beef 
2 tablespoons of oil
1 large onion, peeled and chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 bay leave
some flour
salt and freshly ground pepper

for the marinade you need:
1 pint ( 570 ml ) liquid, half vinegar and water
1 large onion, peeled and sliced
2 bay leaves
5 peppercorns
2 cloves
bring all the ingredients for the marinade to the boil, leave to cool
when cool add the beef and keep in refrigerator for 3-4 days, turning every day

1. braise beef on all sides until nice and brown
2. add the chopped onion and braise
3. then add the bay leave, carrot and celery
4. when braised add the strained marinade, season and bring back to boil and leave to simmer for 
   1 1/2 hours turning and stirring from time to time
5. thicken the cooked marinade with flour, which has been mixed with water and let it boil for at least 1 minute, taking care not to let it stick to the bottom of pan
6. check seasoning
7. strain the gravy and pour over the sliced meat
8. delicious with potato dumplings, boiled or creamed potatoes

Bon Appetit