This isn't really an ethnic dish...we named it "Bohemian" because my husband is of Bohemian extraction—and he loves this pot roast! I love it, too, because it's so easy to prepare and serve. You can put this "meal in one dish" together to cook, then practically forget about it until dinnertime. Coleslaw is a great accompaniment.
Meet the Cook: The secret to this sauerbraten is that it doesn't require marinating. I've been making it for 20 years now. It's an excellent family dinner, and you can also serve it to company along with potato pancakes, red cabbage and applesauce.
My husband and I have three grown sons and a grandson. Cooking's my favorite hobby, but I'm an avid flea-market and antique shopper, too.
-Phyllis Berenson, Cincinnati, Ohio
A co-worker shared this restaurant recipe with me when I lived in Minneapolis in the 1970s. The marinade tenderizes the meat, and the drippings make a savory sauce to accompany the moist beef slices.
-Mary Welch, Sturgeon Bay, Wisconsin