Sauerbraten (German Pot Roast)

Linda Kauppinen

By
@cyrene

This recipe came to us from one of my grandmother's favorite cook book from back in the 50's. Betty is everyone's favorite.


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Comments:

Serves:

Serves 8 to 10

Prep:

1 Hr

Cook:

4 Hr

Method:

Stove Top

Ingredients

2 medium
onions, sliced
1/2
parsnip, sliced
2
carrots, sliced
2
bay leaves
6
whole cloves
12
peppercorns
12
juniper berries
2 tsp
salt
4 - 6 lb
chuck or rump roast

SAUERBRATEN GRAVY

1/4 lb
butter
1 Tbsp
sugar
1/4 c
flour
1 c
marinade
2/3 c
red wine

Directions Step-By-Step

1
Place your chuck or rump roast in an earthenware bowl with the first 8 ingredients.
2
In saucepan heat red wine vinegar on medium heat until boiling.
Remove from heat and pour over the meat mixture in bowl.
Let marinate for 3 days or more.
Turn twice a day using wooden spoons.
IMPORTANT NOTE!!!! NEVER pierce the meat with a fork.
Keep in a cool place.
3
When ready to cook, drain meat (do not discard the marinade!!!) and brown it thoroughly on all sides in hot fat in a heavy skillet.
Add marinade with vegetables to skillet but not enough to cover the meat.
4
Simmer slowly 3 to 4 hours or until tender.
Or cook for 1 hour in pressure cooker at 10 pounds of pressure.
Serve with boiled potatoes and sweet sour red cabbage.
5
Sauerbraten Gravy:
Melt 1/4 lb butter, add 1 Tbsp sugar and about 1/4 C flour to make a roux. Let darken as much as possible, stirring constantly.
Slowly add 1 cup marinade, 2/3C red wine and continue cooking until gravy is the consistency of heavy cream.
Strain.

About this Recipe

Course/Dish: Beef, Other Main Dishes, Roasts
Main Ingredient: Beef
Regional Style: German
Other Tag: Heirloom