Sauerbraten

-1 roast (2lbs)
-2 large onions
-½ c. chopped celery leaves
-1 ½ c. red wine
-1 c. red wine vinegar
-1 c. cola
-2 tbsp. soy sauce
-1 tbsp. salt
-1 tbsp. pepper (or 5 whole peppercorns)
-2 tbsp. sugar (or ½ c. raisins)
-2 tsps. mustard seeds
-1/8 tsps. ground nutmeg
-6 cloves
-1 tbsp. parsley
-2 bay leaves
-2 tbsp. olive oil
-¼ c. gingersnap crumbs

Marinate for 3 days in all ingredients. Remove roast from marinade, coat in flour, sear in hot skillet; add marinade then cover and simmer 3hours.