Description
A classic German pot roast, Sauerbraten is a tender, flavorful dish with a distinctive sweet and sour marinade.
Ingredients
Scale
- 3–4 pound beef chuck roast
- 2 cups red wine vinegar
- 1 cup water
- 1 cup dry red wine
- 1 large onion, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon whole allspice berries
- 1/4 cup all-purpose flour
- 3 tablespoons vegetable oil
- 1/2 cup raisins
- 2 tablespoons brown sugar
- Salt and black pepper to taste
Instructions
- Combine vinegar, water, red wine, onion, carrots, celery, garlic, bay leaves, peppercorns, and allspice in a large non-reactive container.
- Place the beef roast in the marinade, ensuring it is fully submerged. Cover and refrigerate for 3 to 5 days, turning the roast daily.
- Remove the roast from the marinade and pat it dry. Reserve the marinade.
- In a bowl, toss the roast with flour, salt, and pepper.
- Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until deeply browned.
- Remove the roast from the pot. Add the reserved marinade to the pot and bring to a simmer, scraping up any browned bits from the bottom.
- Return the roast to the pot. Add raisins and brown sugar.
- Cover the pot and simmer gently on the stovetop or in a preheated oven at 325°F (160°C) for 3 to 4 hours, or until the roast is very tender.
- Remove the roast from the pot and let it rest.
- If desired, thicken the sauce by simmering it on the stovetop until reduced to your desired consistency. Skim off any excess fat.
- Slice the roast and serve with the sauce.
Notes
- For a richer flavor, you can add a tablespoon of tomato paste to the searing process.
- Adjust the brown sugar to your preference for sweetness.
- This dish is excellent served with mashed potatoes or spaetzle.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Pot Roasting
- Cuisine: German
Nutrition
- Serving Size: 6 ounces
- Calories: 450
- Sugar: 15g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Sauerbraten, Pot Roast, German Food, Beef Roast, Marinated Beef, Traditional German