Ingredients;
4-pound lean beef roast
1 cup flour
I recommend a chuck roast, but a bottom round, or brisket works well also.

Marinade;
2 C. red wine vinegar
2 C. red wine
2 C. water
1 large onion, sliced
2 bay leaves,
3 cloves,
10 peppercorns
or *sauerbraten gewurtz sauerbraten spice

gravy
20 gingersnaps

1.You can marinate the meat right in the crockpot if you like. Keep it in a cool place or the fridge. I like to marinate it for at least several days. If you marinate it overnight it is still great however.
step by step recipe with pictures for Marinating the Roast

2. Strain the marinade and add back to the crockpot.

3. Put the cup of flour on the plate, then dip the roast in the flour
Flip the Roast over and cover with flour.
Brown roast in a frying pan on both sides.

4. Cook for 3 hours or more in crockpot or until the meat is starting to fall apart.

5. On a cutting board use 2 forks to shred the meat

6. Add ginger snaps to the juice in the crockpot and cook till thickened. If you like the gravy thicker add more ginger snaps. You can also thicken it with a slurry ( 1/2 cup water and 1/4 cup flour mixed smooth) Pour into simmering gravy in a thin stream while whisking with a spoon or whip. A good thick gravy will coat the back of a spoon when you lift it up. If it gets too thick just add a bit of water or stock to thin. Add ginger snaps to the juice in the crockpot and cook till thickened. If you like the gravy thicker add more ginger snaps.

7. Add the shredded sauerbraten to the gravy and heat.

Serve over potato dumplings with Rotkohl ( sweet and sour red cabbage) and salad.