Knedlik Omacka (dumpling sauce)

Source:  Lada Chvala

5 parsnips
2 root celery
8-10 carrots (depending on the size)
2 big onions

chop into small pieces and let soak overnight in (type? something like apple cider, not wine) vinegar (1 tbsp) and roughly 1 L of water and spices (4 whole all spice, 2 bay leaves, a couple teaspoons salt and pepper)

put the pepper and salt on the meat.  put lard and bacon chunks in the meat.  (Beef roast, about 4 lb.)

bake at about full power in a covered container.  When it starts to boil turn it down to 180-200C.  Watch to makes ure that the water does not run out so that it does not burn.  Bake until the meat is tender, around 2 hours.

Take the meat out.

Mix (milk with butter)/cream and flour.  2 tbsp of butter instead of cream.  about 1/2 L.  Can add more to get more sauce.  Boil something around 5 minutes.  Better later - wait a while after cooking.

when it's too sour, add sugar.  Can also add lemon juice.

You may put it in the blender when this is done but you don't have to.