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sauerbraten

(1 rating)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

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.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 3 Hr 20 Min
method Stove Top

Ingredients For sauerbraten

  • 1 lg
    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

How To Make sauerbraten

  • 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.
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