Sauerbraten (German Pot Roast)
2 mediumonions, sliced
4 - 6 lbchuck or rump roast
2/3 cred wine
How to Make Sauerbraten (German Pot Roast)
- Place your chuck or rump roast in an earthenware bowl with the first 8 ingredients.
- 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.
- 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.
- 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.
- 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.