German sauerbraten

4 lb Beef Rump Or Sirloin Tip
  1 1/2 c  Vinegar
      1 c  Coca-Cola
    3/4 c  Water
      3 md Sliced Onions
      2    Stalks Celery, Sliced
      2    Sliced Carrots
     10    Whole Black Peppers
     10    Whole Cloves
      3    Bay Leaves
      2 tb Sugar
  1 1/2 ts Salt
           flour
      3 tb Oil

-----------------------------------GRAVY-----------------------------------
      3 c  Drippings Plus
           Strained Marinade
      5 tb flour
      5 tb Ginger Snap Crumbs
 
  Two to three days before serving, wipe the meat with a damp cloth, then
  place in a large plastic bag.  In a large bowl, thoroughly combine vinegar,
  Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar
  and salt; pour over meat.  Fasten bag tightly and lay flat in a 9" X 13"
  pan.  Refrigerate, turning bag each day. (If you like sour sauerbraten, let
  marinate for 4 days.)  When ready to cook, remove meat (saving marinade)
  and dry well.  Rub the surface lightly with flour. In a Dutch oven, heat
  oil and slowly brown the meat well on all sides. Add 1 cup of the marinade
  liquid plus some of the vegetables and bay leaves. Cover tightly and simmer
  on surface heat or in a preheated 350oF oven for 3 to 4 hours until the
  meat is fork tender.  If needed, add more marinade during the cooking time
  to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and
  keep warm until ready to slice. Into a large measuring cup, strain the
  drippings.  Add several ice cubes and let stand for a few minutes until the
  fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY:
  In the Dutch oven, combine the gravy ingredients, stir and cook for about 5
  minutes over medium heat until gravy has thickened. Taste for seasonings
  and adjust if necessary.  This makes about 3 cups of gravy. From:
  "International Cooking with Coca-Cola", a give away pamphlet from The
  Coca-Cola Company, 1981.