Traditional German Sauerbraten
A classic German pot roast dish marinated in vinegar, water, and spices, resulting in tender beef and a rich, flavorful sauce.
Ingredients
- ●2 pounds beef pot roast beef
- ●1 cup red wine vinegar spanish
- ●1 cup water festive
- ●1/4 cup brown sugar gooey
- ●2 tablespoons dried thyme stir
- ●2 cloves garlic, minced fry
- ●1 teaspoon salt salt
- ●1/2 teaspoon black pepper pepper
- ●1 large onion, sliced onion
- ●2 large carrots, peeled and sliced carrots
Instructions
- 1
In a large bowl, combine the vinegar, water, brown sugar, thyme, garlic, salt, and pepper.
- 2
Add the sliced onion and carrots to the marinade, and stir to combine.
- 3
Add the beef to the marinade, turning to coat evenly.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 2 days or up to 4 days.
- 5
Preheat the oven to 300°F (150°C).
- 6
Remove the beef from the marinade, letting any excess liquid drip off.
- 7
Sear the beef in a large Dutch oven over medium-high heat until browned on all sides, about 2-3 minutes per side.
- 8
Transfer the beef to the preheated oven and roast for 2 1/2 to 3 hours, or until tender and easily shredded with a fork.
- 9
Remove the beef from the oven and let it rest for 10-15 minutes before slicing thinly against the grain.
- 10
Strain the marinade through a fine-mesh sieve into a small saucepan, discarding the solids.
- 11
Bring the marinade to a boil over medium-high heat, then reduce the heat to low and simmer for 5-10 minutes, or until slightly thickened.
- 12
Serve the sliced beef with the sauce spooned over the top.