Sauerbraten (German Pot Roast)
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- 2 medium
- onions, sliced
- parsnip, sliced
- carrots, sliced
- bay leaves
- whole cloves
- juniper berries
- 2 tsp
- 4 - 6 lb
- chuck or rump roast
- 1/4 lb
- 1 Tbsp
- 1/4 c
- 1 c
- 2/3 c
- red wine
1Place your chuck or rump roast in an earthenware bowl with the first 8 ingredients.
2In 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.
3When 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.
4Simmer 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.
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.