German Sauerbraten Pot Roast Recipe

Ingredients

• Beef roast (chuck or brisket)1.5 kg
• Red wine vinegar1 cup
• Water1 cup
• Onion, sliced1 large
• Carrots, chopped2
• Celery stalks, chopped2
• Bay leaves2
• Whole cloves5
• Juniper berries5
• Sugar2 tbsp
• Salt1 tbsp
• Black pepper1 tsp
• Vegetable oil2 tbsp
• Beef broth2 cups
• Ginger, grated1 tsp
• Thickening agent (cornstarch or flour)as needed

Directions

1. 1

   In a large bowl, combine red wine vinegar, water, onion, carrots, celery, bay leaves, cloves, juniper berries, sugar, salt, and black pepper to create the marinade. Add the beef roast, ensuring it is fully submerged, and refrigerate for at least 3 days, turning occasionally.

2. 2

   Once marinated, remove the beef and pat it dry with paper towels. In a large pot, heat vegetable oil over medium-high heat, then sear the beef roast on all sides until browned. Remove the roast and set aside.

3. 3

   In the same pot, add the strained marinade along with beef broth and grated ginger. Bring to a boil, then return the beef to the pot. Cover and simmer on low heat for about 3 hours, or until the meat is tender. Once cooked, remove the roast, thicken the remaining liquid with a cornstarch slurry if desired, and serve the gravy with the beef.