Sauerbraten (German Pot Roast)

By Thom7747

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
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 large onion, cut into wedges
• 5 medium carrots, cut into 1½-inch pieces
• 2 celery ribs, cut into 1½-inch pieces

Details

Servings 6
Adapted from thomcooks.com

Preparation

Step 1

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.

In a large skillet over medium-high heat, brown roast in oil on all sides.
1. Transfer to a small roasting pan.
2. Add the onion, carrots, celery and reserved marinade. 
3. Cover and bake at 325° for 3 to 3½ hours or until meat is tender.

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

Strain cooking juices; thicken if desired.