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Sauerbraten

Sweet and Sour german pot roast
Prep Time7 d
Cook Time2 hrs
Total Time7 d 2 hrs 30 mins
Course: Main Course

Ingredients

  • 2 Each Sweet Onion Diced
  • 2 Each Large Carrot Diced
  • 1 Each Leek Cleaned and sliced
  • 3 Cloves Garlic Smashed and chopped
  • 1 Each Stalk Celery Diced
  • 1/4 Cup Raisins
  • 8 Each Whole Cloves
  • 4 Each Bay Leaf
  • 1 Tbls Cracked Black Pepper
  • 1 Tbls Whole Pink Peppercorn
  • 2 Tsp Salt
  • 1 Tsp Sugar
  • 2 1/2 Cup Red Wine
  • 1 Cup Red Wine Vinegar
  • 1 1/2 Cup Beef Broth
  • 4 Lbs Top Round or Eye Round Roast
  • 4 Tbls Olive Oil
  • 3 Tbls Flour
  • 12 Each Ginger Snaps
  • 1 Tbls Agave Syrup

Instructions

  • Sautee Garlic, Leek, Carrot, Onion, Celery and Raisins in 1 Tbls olive oil until soft
  • Add Cloves, both Pepper, Bay Leaf, Salt, Sugar, Red Wine, Vinegar, and beef broth bring to a boil. Reduce heat to low and cover. Simmer 10 Minutes.
  • Let cool completely.
  • Pour marinade mixture over beef seal container. If beef not completely covered by marinade flip daily.
  • Let marinade in refrigerator 5 days minumum. I prefer 7 days the meat will not go bad due to vinegar.
  • When beef is completely marinaded remove roast and dry with paper towels.
  • Strain vegetables from liquid marinade. Reserve both.
  • Salt and Pepper roast add 1 Tbls Olive oil to dutch oven sear in dutch oven on all sides.
  • Remove Roast add 2 tbls olive oil and reserved vegetables. Sautee for 5 minutes ove med heat. Add Flour and cook 3-5 minutes.
  • Put Ginger Snaps in the blender or baggie and turn into crumbles
  • Add crushed ginger snaps and reserved marinade liquid whisking to incorporate flour roux and ginger snaps. Bring to a boil.
  • Reduce heat to low and add roast. Cover and simmer up to 2 hours.
  • The longer you marinade the roast the lower the cooking time so check the meat every 15 minutes after about 90 minutes. It should be sliceable not falling apart.
  • When Meat is done to desired texture remove from liquid and tent with foil to rest.
  • Strain all solids from the remaining pot and return "gravy" to the pot.
  • If the sauce is to thin thicken with corn starch slurry or if to thin add a little beef broth.

Notes

I will Typically slice the roast into 1/4" slices and pour gravy over fanned out in casserole to serve.