Poke holes in the meat with a fork on both sides. Add the marinade ingredients and let it sit for 30 min to 4 hours. However long you have. It will take an 1 -2 hours for it to come to serving temperature.

I put 1 cup of flour and blend it with 2 teaspoons of season salt.

Take the roast out of the marinade and dip it into the seasoned flour.
Coat each side of the roast well.
Reserve the marinade.

In a large Dutch Oven Pot heat the oil up to medium heat and place Roast in the heated oil.
Brown it for a few minutes, and life it up to see if it has browned.

Turn the Sauerbraten over with a metal turner, and scrape the bottom if you have to, to get the browned flour
off the bottom of the pan. I then place it on top so the other side can brown. This flour that is browned with the juices will give the gravy extra flavor.

Add the reserved marinade and the 2 cups of stock, onions and the Maggi. If you don't have Maggi you can add
worcestershire sauce

SImmer the roast covered, for 1-2 hours depending on the thickness of the roast.
When the roast hits from 190 to 210. Don't let it get past this or it will start to fall apart.

Remove the Roast from the pan and bring the stock to a simmer.
Blend the flour or cornstarch with water and pour into the simmering stock in a small stream,
while stirring, blending it in and let it thicken to a good consistency.

A good test for thickness
is when it just coats the bottom of a spoon or ladel.

Slice the Sauerbraten against the grain about 1/4 inch slices.

It is traditional to serve with "Rotkohl" Sweet and Sour Cabbage and potato or Spaetzle.