I am from Massachusetts, but my mother's mother was born in Germany. Here is her recipe for a German Pot Roast.
SAUERBRATEN
3-4 LBS. POT ROAST
2 TABLESPOONS OF CRISCO
3-4 TABLESPOONS OF SALT
2 MEDIUM ONIONS SLICED OR DICED
1 BAY LEAF
1 TABLESPOON BROWN SUGAR
¼ CUP VINEGAR
¼ CUP WATER
¼ TEASPOON ALLSPICE
¼ TEASPOON CINNAMON
¼ TEASPOON GROUND CLOVES
½ RAISINS
Brown meat on all sides in hot fat in a large heavy pan. Sprinkle with salt. Top with onions and bay leaf. Dissolve sugar and vinegar in water, add spices, and pour over meat. Cover pan and cook over low heat two hours, adding more water as needed. Turn meat and top with raisins. Cover, continue cooking until tender. Remove meat and make gravy by thickening juices in pan with flour.
I prefer to use a half cup of vinegar.