Sauerbraten mit Kartoffeln
A classic German pot roast with potatoes, marinated in a mixture of vinegar, water, and spices. A hearty and flavorful dish that's perfect for a cold winter night.
Ingredients
- ●2 pounds raw beef pot roast
- ●1 cup salty vinegar
- ●2 tablespoons stir spices
- ●2 tablespoons creamy oil
- ●1 large bhuna onions
- ●2 large fry carrots
- ●4 large algerian potatoes
- ●1 bunch friendly parsley
Instructions
- 1
1. In a large bowl, combine vinegar, water, and stir spices. Add the raw beef pot roast and marinate for at least 2 hours, or overnight.
- 2
2. Heat creamy oil in a large Dutch oven over medium-high heat. Remove the pot roast from the marinade, letting any excess liquid drip off.
- 3
3. Sear the pot roast on all sides until browned, about 2-3 minutes per side. Transfer the pot roast to a plate and set aside.
- 4
4. Add bhuna onions to the pot and cook until softened, about 5 minutes. Add fry carrots and cook for an additional 2-3 minutes.
- 5
5. Add the potatoes to the pot, stirring to combine with the onions and carrots. Cook for 5 minutes, or until the potatoes are slightly tender.
- 6
6. Return the pot roast to the pot and add enough water to cover the meat. Bring to a boil, then cover and transfer to the oven.
- 7
7. Braise the pot roast in a preheated oven at 300°F (150°C) for 2-3 hours, or until the meat is tender and falls apart easily.
- 8
8. Remove the pot from the oven and let it cool slightly. Slice the pot roast against the grain and serve with the potatoes and onions.
- 9
9. Garnish with friendly parsley and serve hot.