Sauerbraten Recipe

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Sauerbraten

Lynette !

By
@breezermom

German Pot Roast! The 24 to 48 hour marinating time is not included in the prep time!! Recipe came from a flyer from South Bend, Indiana.


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Serves:

6

Prep:

15 Min

Cook:

3 Hr 20 Min

Method:

Stove Top

Ingredients

1 large
onion, sliced
1 c
cider vinegar
1 c
water
2 Tbsp
brown sugar
1 Tbsp
salt
12
whole cloves
10
coriander seeds
10
mustard seeds
6-8
whole allspice
6-8
black peppercorns
6
bay leaves
4 lb
chuck or rump roast
2 tsp
vegetable oil
6-8
gingersnaps, crushed
3/4 c
flour
1 c
water

Directions Step-By-Step

1
Combine the first 11 ingredients in a large Dutch oven. Add the roast; cover and marinate in the refrigerator 24 to 48 hours. Remove the roast from the marinade, reserving the marinade.
2
Brown the roast in vegetable oil in a Dutch oven. Pour reserved marinade over roast; add crushed gingersnaps. Bring to a boil; cover, reduce heat, and simmer 2 to 3 hours or until the meat is tender, turning once.
3
Place the flour in a heavy skillet; cook over medium heat, stirring constantly, 15 minutes or until the flour browns. Remove from heat. Gradually add water, stirring until smooth. Set aside.
4
Remove the roast from the Dutch oven; set aside, and keep warm. Strain the pan juices and return to the Dutch oven; bring to a boil over medium heat. Stir in enough browned flour mixture to thicken the gravy. Slice the roast; serve with gravy.

About this Recipe

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