SAUERBRATEN (OR POT ROAST)

4 OR 5 LB CUT OF ROUND OR POT ROAST
SMALL ONION
3 BAY LEAVES
2 HEAPING TABLESPOONS GROUND ALL SPICE
1 QUART WATER
3/4 CUP VINEGAR (CAN USE LESS)
1 REGULAR BOTTLE KETCHUP
½ CUP SUGAR

BROWN MEAT WELL ON ALL SIDES
CUT UP ONION - ADD BAY LEAVES, ALL SPICE, WATER, VINEGAR, COOK 1-1/2 HOURS THEN ADD KETCHUP, SUGAR - COOK 1 HOUR MORE (SIMMER)

REMOVE MEAT AND SLICE - THICKEN GRAVY AND RETURN MEAT - SERVE ON NOODLES OR MASHED POTATOES