Sauerbraten
(Marinated Pot Roast)

This delicious Pot Roast takes several days to prepare, but it's worth the wait and effort.

Ingredients

4 pound boneless Beef Roast
1 and 1/2 cups vinegar
1 cup dry red wine
3/4 cup water
3 medium onions, sliced
2 stalks celery, sliced
2 carrots, sliced
10 whole peppercorns
10 whole cloves
3 bay leaves
1 and 1/2 teaspoons salt
2 tablespoons sugar
flour
3 tablespoons oil

Gravy

3 cups drippings plus strained marinade
5 tablespoons flour
5 tablespoons ginger snap crumbs

Directions

Place meat in a large plastic bag. In a large bowl, thoroughly combine vinegar, wine, water, onions, celery, carrots, peppercorns, cloves, bay leaves, sugar, and salt. Pour over meat. Fasten bag tightly and lay flat in a 9" x 13" pan. Refrigerate 2-3 days, turning bag over each day. When ready to cook, remove meat from bag (saving marinade) and dry well. Rub the surface lightly with flour. In a Dutch Oven, heat oil and slowly brown meat well on all sides. Add one cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheated 350 degree oven for 3 or 4 hours until the meat is fork tender. Add more marinade during cooking as needed keeping at least 1/2 inch liquid in the pot. Remove the meat and keep warm until ready to slice. Strain the drippings into a large measuring cup. Add several ice cubes and let stand a few minutes until fat separates. Remove the fat. Combine all the gravy ingredients in the Dutch Oven. Stir and cook for about five minutes until gravy has thickened. Adjust seasonings to taste.


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