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A Cooking Adventure with Thom


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Sauerbraten

(German Pot Roast)

Serves: 6

 

Sauerbraten

 

You haven't had a great culinary delight until you have tried this.  It makes my mouth water just thinking about it.

 

Ingredients


12 whole cloves
2 bay leaves
3 teaspoons salt
2 cups red wine vinegar
1 quart water

3 teaspoons brown sugar
4 pounds boneless beef chuck or rump roast

cup all-purpose flour

2 tablespoons vegetable oil

1 large onion, cut into wedges

5 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into
1-inch pieces

Cooking Method


In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar.

  1. Remove 2 cups to a small bowl; cover and refrigerate.

  2. Pour remaining marinade into a 2-gal. resealable plastic bag.

  3. Add roast; seal bag and turn to coat.

  4. Refrigerate for 1-2 days, turning twice each day.

Take from refrigerator and discard marinade and spices.

  1. Pat roast dry; dredge in flour.

  2. In a large skillet over medium-high heat, brown roast in oil on all sides.

  3. Transfer to a small roasting pan.

  4. Add the onion, carrots, celery and reserved marinade. 

Cover and bake at 325 for 3 to 3 hours or until meat is tender.

  1. With a slotted spoon, remove meat and vegetables to a serving platter.

  2. Strain cooking juices; thicken if desired. 

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183