sauerbraten

Name: Sauerbraten
Prep time: 15 min
Cook time: 3 h 20 min
Yield: 6
Cuisine: German
Ingredients: 1 large onion, sliced; 1 cup(s) cider vinegar; 1 cup(s) water; 2 tablespoon(s) brown sugar; 1 tablespoon(s) salt; 12 - whole cloves; 10 - coriander seeds; 10 - mustard seeds; 6-8 - whole allspice; 6-8 - black peppercorns; 6 - bay leaves; 4 pound(s) chuck or rump roast; 2 teaspoon(s) vegetable oil; 6-8 - gingersnaps, crushed; 3/4 cup(s) flour; 1 cup(s) water

(1 RATING)

15 Pinches 2 Photos

Lynette C

Gulf Breeze, FL

Updated on Jul 8, 2016

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.

Rate

prep time 15 Min

cook time 3 Hr 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

How To Make sauerbraten

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.

Step 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.
Step 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.
Step 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.
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