German Pot Roast (Sauerbraten)

December 03, 2016

182

Sauerbraten is a signature German dish often served on Christmas. It\\\'s the fork-tender pot roast drowned in a fantastic sweet& sour gravy!

For the marinade:
1 teaspoon black peppercorns
4 juniper berries
8 whole allspice berries
2 bay leaves
2 whole cloves
½ teaspoon salt
1½ cups red wine vinegar
1½ cups dry red wine
1 large yellow onion, sliced
4-5 lb (1.8-2.3kg) boneless beef chuck roast (beef eye of round, bottom or top round can be used)
For the browning:
1 tablespoon unsalted butter
1 tablespoon vegetable oil
For the gravy:
6 store-bought gingersnap cookies, broken into crumbs
1 tablespoon sugar
1 cup sour cream
½ cup golden raisins

Marinating the meat. Crush the peppercorns, juniper, and allspice in a mortar or in a small plastic bag using a rolling pin. Transfer them to a small saucepan and add the bay leaves, cloves, salt, red wine...
See the full directions on my site

Nutritions

Calories
888

Sodium
2234mg
93% DV

Fat
32g
50% DV

Protein
57g
114% DV

Carbs
73g
24% DV

Fiber
6g
25% DV