Sauerbraten mit Kartoffeln
A classic German pot roast dish made with beef, vinegar, and spices, served with boiled potatoes.
Ingredients
- ●1 1/2 pounds beef pot roastchuck or round
- ●1 cup red wine vinegarapple cider vinegar as substitute
- ●1 cup water
- ●1 large onionschopped
- ●2 tablespoons caraway seeds
- ●1 teaspoon black pepper
- ●1 teaspoon salt
- ●4-5 medium potatoes
- ●1/4 cup fresh parsleychopped
Instructions
- 1
In a large bowl, combine vinegar, water, onions, caraway seeds, black pepper, and salt.
- 2
Add the beef pot roast to the marinade and coat evenly.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 days or up to 5 days.
- 4
Preheat oven to 300°F (150°C).
- 5
Remove the beef from the marinade, letting any excess liquid drip off.
- 6
Place the beef in a large Dutch oven or oven-safe pot.
- 7
Add 2 cups of water to the pot and cover with a lid.
- 8
Bake for 3-4 hours or until the beef is tender.
- 9
About 30 minutes before serving, add the potatoes to the pot and continue to bake.
- 10
Remove the pot from the oven and let it cool slightly.
- 11
Slice the beef against the grain and serve with the boiled potatoes and garnish with chopped fresh parsley.