Sauerbraten

1 cup red wine vinegar
1 cup dry red wine
1 quart water
1 onion, sliced
1 teaspoon salt
Bouquet garni
5 pounds BEEF CHUCK ROAST
2 tablespoons olive oil
1/4 cup chopped celery
1/4 cup chopped carrots
4 tablespoons flour divided
2 tablespoons sugar
1/3 cup dry red wine
Freshly grated nutmeg, to taste
2 tablespoons red currant jelly

Place vinegar, wine, water, onion, salt and bouquet garni in a large saucepan; heat, but do not boil. Place roast in a large plastic bag and pour marinade over it. Seal tightly and marinate and reserve the marinade.

Preheat oven to 350 degrees F. Heat oil in a deep pot. Sear meat on all sides. When nicely brown, remove meat to a roasting pan and saute the celery and carrots in the fat. Add 3 tablespoons flour and the sugar to the pan and stir constantly until flour is brown. gradually add 2 cups of the marinade, stirring constantly. Simmer 2 minutes then pour sauce over meat. Cover with foil and bake 2 1/2 to 3 hours; turn and baste frequently. One-half hour before meat is done add wine. Remove meat to a hot platter and strain liquid into a saucepan, mashing vegetables with a wooden spoon. Thicken sauce with remaining flour mixed with 2 tablespoons cold water and season with salt, nutmeg and paprika. Stir in ref currant jelly, if desired. Bring to a boil, reduce heat and simmer 2 minutes. Pour sauce over sliced meat.

Makes 10 servings.