Sauerbraten

(German Pot Roast)

Serves: 6

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

¼ 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

Cooking Method

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.

2. In a large skillet over medium-high heat, brown roast in oil on all sides.

3. Transfer to a small roasting pan.

4. Add the onion, carrots, celery and reserved marinade. 

Cover and bake at 325° for 3 to 3½ hours or until meat is tender.

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

2. Strain cooking juices; thicken if desired.