From Germany (with Dumplings)

by Noelle Giesse

Here’s my great-great Bavarian grandmother’s recipe.

• 4 lb. rump roast or bottom round
• ½ box pickling spices
• 5 onions
• 5 bay leaves
• 1 pint vinegar
• 1 pint water

Cut up 3 of the onions and put in a large glass bowl.
Add pickling spice, vinegar and water, and 3 of the bay leaves.
Add meat and marinate in glass container for 4 to 5 days in the refrigerator, turning halfway through.

After the meat has been marinated, remove it from the container and wipe off any of the spices.
Strain the liquid and save.  Dispose of pickling spice.  

Cook the meat as you would any pot roast adding 2 onions cut up, 2 bay leaves and the liquid from the marinade.  
When the meat is done, make gravy using the marinade liquid.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator]

Last updated: 12/08/2025