Trim fat from meat. Combine first 8 ingredients. Bring to a boil. Place meat in glass or pottery bowl and pour mixture over it. Let marinate 3 days in refrigerator, turning meat a few times. Drain, dry meat, strain and reserve 2 cups of marinade. Heat butter in Dutch oven or heavy skillet and brown meat on all sides. Add chopped onions and continue browning. Add carrots, sugar and marinade. Cover tightly and cook over low heat 3 hours or until tender. Skim off fat. Transfer meat to a hot platter, stir the sour cream into the gravy. 

Sauerbraten

One 3 to 4 pound boneless rump roast
1 tablespoon of  dry mustard
1 cup of beef broth
1/2 cup of red wine vinegar
1 teaspoon each of pepper, salt and poultry seasoning
1 bay leaf
2 tablespoons of Crisco
2 tablespoons of cornstarch
1/2 cup of raisins

Rub roast with mustard; place in a deep glass bowl. Heat broth, vinegar, seasonings and bay leaf together. Pour over roast. Cover and refrigerate 24 to 48 hours, turning meat occasionally. Drain and pat dry. Brown roast in Dutch oven with Crisco. Pour in marinade. Cook for 2 hours and 30 minutes to 3 hours at 350ºF. Thicken gravy with cornstarch. Add raisins. Slice and serve with noodles.