Slow-Cooked Sauerbraten

In a large cooking vessel, heat the contents over an average temperature setting on your stove until you notice tiny bubbles forming at the edges, but do not bring it to a full boil.

Make some holes in the roast and place it in a container made of a non-reactive material. Pour the vinegar mixture over the roast and cover it with a lid. Refrigerate for five days, turning it once every 24 hours.

Take the roast out of its liquid and gently pat it dry with some paper towels. Remove the bay leaf and peppercorns from their liquid and discard them. Strain the remaining liquid from the vegetables, keeping both the solids and the liquid.

Heat some oil in a Dutch oven over an average heat setting on your stove. Sear the roast from all sides quickly, about 1 to 2 minutes each side. Reduce the heat to a lower setting and pour in the reserved vegetables and 1 cup of vinegar liquid from before. Cover it with a lid and let it simmer for 1 1/2 hours, adding more vinegar liquid if needed.

Take the roast out of the pan and let it cool down a bit. Slice the roast into thin pieces and return them to their liquid in the pan, cover it again with a lid, and let it simmer for 30 minutes more. Remove the slices to a serving platter.

Take the remaining liquid from the pan and stir some sour cream into it. Heat it through, but do not allow it to boil. Pour the sauce over the meat and serve immediately.