Old Munich Sauerbraten In Clay-Pot

-MARINADE-
1 c Vinegar or more
1 c Water
10 ea Whole cloves
1 ea Bouquet garni
-BOUQUET GARNI-
4 ea Bay leaves
2 ea Sprigs celery leaves
1 ea Sprig fresh thyme
3 ea Juniper berries crushed
1 ea Onion sliced thin
3 ea Cloves garlic crushed
2 ts Salt
1 ea Lemon sliced

-MEAT-
5 lb Bottom round roast of beef
2 ts Bacon fat
8 oz Tomato sauce
1 ea Bouillon cube
1/2 c Red wine
3 tb Brown sugar or more
4 ea Strips lemon peel
5 ea Gingersnaps crumbled
1 tb Worcestershire sauce
1 1/2 ts Arrowroot approximately

Combine all ingredients for marinade in a porcelain-enameled container.
Add meat & marinate in refirgeratorfor 2-4 days.
Turn twice daily.
When ready to cook, presoak a large clay pot, top & bottom, in water for 15 mins.
Remove meat from marinade, put in a large frying pan & sear on all sides in hot bacon fat.
Meanwhile, pour marinade into a saucepan & reduce to 1/3 its original volume by boiling rapidly while uncovered.
Place meat in pre-soaked pot, then add marinade & all other ingredients except arrowroot.
Cover pot & place in a cold oven.
Set oven temp at 425 deg-F.
Cook for 2-2 1/2 hrs. until almost done.
Remove pot from oven & pour off sauce.
Return pot to oven, uncovered, for last 10 mins. of cooking.
Put sauce into a blender & blend.
Taste for seasoning it should be "sweet & sour."
If not, add brown sugar &/or vinegar.
Heat sauce, thicken with arrowroot & serve over meat & German potato pancakes.