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Sauerbraten (German Pot Roast) Recipe

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This recipe for Sauerbraten (German Pot Roast) is from The Mayden Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb. beef (chuck, rump, or round)
1 onion, sliced
3 bay leaves
4 tsp. salt
4 c. sugar
1 tsp. whole pepper
1 c. vinegar
3 c. water
1/4 c. raisins
4-6 ginger snaps
peppercorns
brown sugar
Directions:
Directions:
Sprinkle meat with salt and pepper. Rub in thoroughly. Place in deep dish with onions, bay leaves, and peppercorns. Heat water and vinegar. Add salt and sugar. Pour heated mixture over meat until covered. Cover dish and refrigerate for 3-4 days, turning meat occasionally.

Grease heavy roasting pan with shortening. Sear meat on both sides. Add part of marinade and tightly cover. Roast at 300º for ~2 h, occasionally basting meat. When meat is almost done, sprinkle brown sugar on top. Roast 5-10 minutes more, turning meat until sugar is dissolved.

Thicken remaining marinade with flour and crushed peppercorns. Mix well and pour over meat. Roast meat for 30 minutes until gravy is creamy and thick.

 

 

 

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