German Pot Roast

By shawnanewton

Okay, this one gets a little involved but Grandma had it starred so it must have been a holiday favorite or something. It seems to take us past the "quick 'nuke it' stage" and bring us back home..

You will find the accompanying Potato Pancakes under the "Vegetable" section. This is one recipe I especially love because it brings us "Home". As my Mom, Lynn Nero, would say, "it's Comfort Food".

Ingredients

• 4 lbs.chuck or rump of beef
• 2 tsp. salt
• 3/4 tsp. pepper
• 1 onion
• 3 bay leaves
• 1 tsp. peppercorns
• 1/2 tsp. allspice
• 2 c. water
• 2 c. vinegar
• Fat for browning meat
• 3/4 c. raisins
• 1 Tbsp. sugar
• 8 Gingersnaps

Preparation

Step 1

Rub beef well with salt and pepper. Place in a large bowl. Slice onion and add to meat wtih bay leaves, peppercorn and allspice. Combine vinegar and water and pour over meat. Cover and place in refrigerator 3 or 4 days, turning occassionally . Drain meat and brown well in fat. Add onions and 1/4 c. vinegar in which meat was soaked. Cover and simmer 3 to 4 hours, until meat is tender; adding a little water as needed. Remove meat to serving plate.

Add raisins to liquid in pan. Thcken slightly with four mixed to smooth paste with a little cold water as desired. Stir in sugar and gingersnaps rolled into fine crumbs.

To carry out the German theme serve potato pancakes, carrots and a red cabbage cole slaw salad with the pot roast.