Sauerbraten (German Pot Roast)

1
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Serves 8 to 10
Prep:
1 Hr
Cook:
4 Hr
Method:
Stove Top

Ingredients

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  • 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

How to Make Sauerbraten (German Pot Roast)

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.

Printable Recipe Card

About Sauerbraten (German Pot Roast)

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




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