sauerbraten (german pot roast)
(1 rating)
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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(1 rating)
yield
serving(s)
prep time
1 Hr
cook time
4 Hr
method
Stove Top
Ingredients For sauerbraten (german pot roast)
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2 mdonions, sliced
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1/2parsnip, sliced
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2carrots, sliced
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2bay leaves
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6whole cloves
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12peppercorns
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12juniper berries
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2 tspsalt
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4 - 6 lbchuck or rump roast
- SAUERBRATEN GRAVY
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1/4 lbbutter
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1 Tbspsugar
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1/4 cflour
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1 cmarinade
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2/3 cred wine
How To Make sauerbraten (german pot roast)
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1Place your chuck or rump roast in an earthenware bowl with the first 8 ingredients.
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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.
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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.
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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.
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5Sauerbraten 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.
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Categories & Tags for Sauerbraten (German Pot Roast):
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