Ingredients:

3-4 lb. sirloin or rump roast

Marinade:

2 cups water

1 cup vinegar

3 carrots, cut up

2 stalks celery, cut up

1 onion, chopped

4 whole allspice

5 whole pepper corns

1 bay leaf

Sauce:

4 tablespoons flour

1 pint sour cream

1 1/2 cups strained cooking juices

1 cup beef broth

Directions:

Combine ingredients for marinade, bring to boil, and simmer for 10 minutes.

Season roast. Place in glass or enameled dish. Pour marinade over meat and cover with plastic wrap. Keep in refrigerator for 24 hours, turning meat occasionally.

Put roast and marinade into a roasting pan and place in a 350 F oven. Roast about 1 1/2 hours or until meat is medium rare. Remove roast and place on cutting board.

Prepare sauce by mixing flour and sour cream in sauce pan until smooth. Place sauce pan over medium heat and slowly add strained cooking juices and broth. Stir constantly for 5 minutes or until sauce thickens. Do not boil sauce.

Serve sauce over sliced roast meat and Chateau Dumplings.