Shelly's Recipe

Sauerbraten (German Beef Pot Roast)

Category: Roasts/Tenderloin - Beef

Serves 4 to 6

Ingredients
1 beef chuck, round or rump roast, about 2-1/4 pounds
2 large onions, sliced
1/2 cup coarsely chopped celery leaves
1-3/4 cups dry red wine
1 cup red wine vinegar
1 tablespoon coarse salt
1/4 teaspoon freshly ground pepper
1-1/2 tablespoons granulated sugar
1/2 tablespoon mustard seeds
1/8 teaspoon freshly ground nutmeg
6 cloves
1 teaspoon black peppercorns
2 sprigs fresh parsley or 1 tablespoon dried
2 bay leaves
1 tablespoon bacon grease or cooking oil
1/4 cup ground gingersnap cookie crumbs

Place the roast in a large sealable plastic bag. Add the onions and celery leaves, being certain to get some on both sides of the meat. In a medium bowl, mix together the wine, vinegar, salt, pepper, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley and bay leaves. Pour into the bag and seal tightly. Place the bag in a baking dish and refrigerate for 2 or 3 days, turning the bag over every 12 hours to marinate both sides.

Remove the meat from the marinade, reserving the marinade. Pat the meat with a paper towel to remove excess moisture. Season with salt and pepper. Heat a Dutch oven over medium-high heat. Add the bacon grease and heat. Add the meat and brown on all sides. Add the reserved marinade and bring to a boil. Cover, reduce heat to medium-low and simmer until the meat is very tender, about 2-1/2 to 3 hours. Remove the meat from the pot and keep warm. Skim any excess fat from the broth and strain. Whisk in the gingersnap crumbs. Bring to a boil and cook, stirring, until desired thickness. Taste for seasoning. Serve the sauce over the sliced meat and spaetzle or other side dish.