Sauerbraten

• 2 lbs of beef rump roast, trimmed
• 1 cup of beef broth
• 1/3 cup of red wine vinegar
• 2 tsp of pickling spices
• 1 1/2 tsp of salt
• 2 1/2 tbsp of brown sugar
• 2 carrots, sliced
• 1 large celery, coarsely chopped
• 1/2 cup of crushed gingersnap cookies
• 1 1/2 tbsp of olive oil

Prepare the ingredients.

MIx broth, vinegar, spices, salt and sugar in a bowl. Set aside. Preheat pot. Add oil.

Brown meat on all sides, for about 8 min. Add carrots, celery and onion. Cook for 2 minutes.

Add broth mixture.

Cook under pressure : 60 min.

Strain liquid and add crushed gingersnaps. On browning simmer sauce until thickened.