Sauerbraten (German Pot Roast)
When it comes to fall comfort food, it doesn't get much better than Sauerbraten (German Pot Roast), a classic Geman recipe. Perfect for a Sunday dinner.
For the Sauerbraten marinade
- 2 1/2-3 pound chuck roast (pot roast) you can substitute a bottom round as well
- 1 cup sliced onions
- 4 carrots, cut into thirds
- 2 cups apple cider vinegar
- 2 cups water
- 3 tablespoons pickling spice
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1/3 cup brown sugar
- salt and pepper
For the gravy
- reserved cooking liquid
- 20 ginger snap cookies
- salt and pepper
For the Marinade/Meat Marinating
In a medium-sized saucepan over medium-high heat, add the vinegar, water, onions, pickling spice, bay leaves and, peppercorns. Bring to a boil, reduce heat to low and cook for 5 minutes. Remove from heat and let cool completely.
Liberally coat the roast with salt and pepper. Place the meat and the carrots in a zip-tight bag or in a non-metal dish that is large enough to hold the meat and marinade. Pour the marinade over the top and either close the bag or cover with plastic wrap.
Place in the refrigerator for 2-3 days turning 1-2 times per day to ensure even marination.
For Cooking the Roast
Preheat oven to 325 degrees.
Remove the meat from the marinade. Pat dry as well as you can and set aside. DO NOT THROW OUT THE LIQUID.
In a large dutch oven coated with vegetable oil over medium heat. Brown the meat on all sides. About 2-3 minutes per side.
Pour in the marinade and the sugar to the pan. Cover and place in the oven.
Cook for approximately 3-4 hours (depending on how big your roast is) or until your roast is fork tender. Remove from oven.
To make the Gravy
Remove the meat from the pot and cover to keep warm. Strain the liquid from the pan reserving the vegetables and putting them on the plate with the meat.
Pour the marinade into a saucepan and bring to a boil. Reduce heat to medium-low and whisk in the gingersnaps. Whisking constantly until the gravy thickens. Adjust the seasoning with salt and pepper and a little brown sugar if necessary.
Remove from heat and pour the gravy through a strainer to remove any leftover solids.
Serve the beef with the gravy and your favorite potatoes.