Sauerbraten with Potato Dumplings - Vinegar Institute

Ingredients

• 1 4- Lb. Chuck Roast
• 2 Cups Cider or Wine Vinegar
• 2 Cups Water
• 2 Tsp. Salt
• 1/4 Tsp. Black Pepper
• 3 Tbsp. Onion Powder
• 3 Bay Leaves
• 6 Whole Cloves
• 2 Tbsp. Celery Flakes
• 1/4 Tsp. Thyme Leaves
• 1 Tsp. Mustard Seed
• 1/2 Cup Sugar
• 18 Dark Old-Fashion Gingersnaps (Crushed)
• 1/4 Cup Seedless Raisins