Sauerbraten

• 1 roast (2lbs)
• 2 large onions
• 1/2 c. chopped celery leaves
• 1 1/2 c. red wine 
• 1 c. red wine vinegar
• 1 c. cola
• 2 tbsp. soy sauce
• 1 tbsp. salt
• 1 tbsp. pepper (or 5 whole peppercorns)
• 2 tbsp. sugar (or 1/2 c. raisins)
• 2 tsp. mustard seeds
• 1/8 tsp. ground nutmeg
• 6 cloves
• 1 tbsp. parsley
• 2 bay leaves
• 2 tbsp. olive oil
• 1/2 c. gingersnap crumbs

Marinate for 3 days in all ingredients. Remove roast from marinade, coat in flour, sear in hot skillet; add marinade then cover and simmer 3 hours.