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Easy Sauerbraten

Name: Easy Sauerbraten
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 10 servings.
Cuisine: Europe, German
Ingredients: 4 cups water; 2 cups red wine vinegar; 12 whole cloves; 2 bay leaves; 3 teaspoons salt; 3 teaspoons brown sugar; 1 boneless beef chuck roast or rump roast (4 pounds); 1/4 cup all-purpose flour; 2 tablespoons canola oil; 1 large onion, cut into wedges; 5 medium carrots, cut into 1-1/2-inch pieces; 2 celery ribs, cut into 1-1/2-inch pieces

5 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. + marinating Bake: 3 hours

Makes

10 servings

This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. —Patricia Rutherford, Winchester, Illinois

Ingredients

4 cups water
2 cups red wine vinegar
12 whole cloves
2 bay leaves
3 teaspoons salt
3 teaspoons brown sugar
1 boneless beef chuck roast or rump roast (4 pounds)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 large onion, cut into wedges
5 medium carrots, cut into 1-1/2-inch pieces
2 celery ribs, cut into 1-1/2-inch pieces

Directions

In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Add roast to large bowl with remaining marinade; turn to coat. Cover and refrigerate for 1-2 days, turning twice each day.
Discard marinade and spices from large bowl. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade.
Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.