5 pound rump roast

1/4 cup flour

salt and pepper

3 tablespoons vegetable oil

1 large onion chopped



equal parts water and apple cider vinegar 

(amount needed to cover the meat in a large stock pot)

3 bay leaves

1 tablespoon pepper corns

1 onion cut into quarters per quart of vinegar 


Put marinade ingredients into pot and bring to a boil.  Remove from heat and let return to room temperature.  Add meat into pot and place in refrigerator.  This should be done at least 24 hours before cooking time but best if done 72 hours before cooking time.


When ready to cook, remove meat from marinade and pat dry.  Mix flour salt and pepper in a bag and place dry meat into bag.  Coat meat with flour mixture.  Meanwhile heat a large heavy pot with vegetable oil. 

Place meat into pan and brown well on all sides.  Remove meat from pot. 

Lower temperature to medium and add chopped onion and another tablespoon of oil if needed.  Cook until onion is transparent. 

Strain marinade and add 1/4 cup of the marinade mixture into the pan.  Scrape up the bits of meat, flour and onions.  

Place meat back in pot and pour in the remainder of the marinade.  Lower heat to medium/low and cover.  Cook for 2-3 hours or until meat thermometer inserted in center of meat reads 145.

Remove meat from pot and make gravy.  Let meat sit at least 15 minutes before carving. 

                         Serve with potato pancakes or potato dumplings.