Total TimePrep: 25 min. + marinating Bake: 3 hours
- 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
- 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. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day.
- Discard marinade and spices. 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.
Nutrition Facts1 each: 619 calories, 34g fat (12g saturated fat), 197mg cholesterol, 614mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 61g protein.
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Oct 20, 2017
My husband and I loved it! I only cooked a 2 pound roast and it got done in about an hour and a half (probably sooner), but the full amount of the veggies. Took the roast out of the oven and let the vegetables cook while I finished the rest of the meal. The gravy made it so good!
Oct 19, 2011
Almost as good as my great omas recipe. Very very good!
Mar 16, 2010
I LOVED THIS RECIPE THIS WAS MY FIRST TIME MAKING SAUERBRATEN AFTER YEARS OF LOOKING FOR A GOOD REGIPE THIS WAS SO EASY AND I HAD PLENTY OF GRAVY .IT HAS BEEN A MONTH AND TODAY I AM MAKING IT AGAIN YUM! SAN70
Nov 8, 2009
The meat was so flavorful. But the meat left no sauce! I couldn't make a sauce with it no matter how hard I tried to do it. But For sure will make again
Nov 1, 2009
I made the whole meal- sauerbraten, red cabbage, and spaetzle, all from Patricia Rutherford. I know that as a kid, I ate my grandmother's sauerbraten, but I can't remember the flavor, so I didn't have anything to compare this to. But I was thrilled with these recipes! The meat was delicately flavored. The red cabbage had a slight tang to it, and the spaetzle, even though the dough was really sticky when I put it through my potato ricer, turned out great! Definitely keepers!
Sep 3, 2009
This was so good with the author's recipe for spatzle. I was so upset when I lost my copy of TOH in our move back to the states and just so thrilled to finally have found it again online. We are having this for Sunday dinner this week!
Oct 29, 2008
Absolutely fantastic! Very flavorful and very authentic. Definitly making a gravy from the juices made it a 10 plus...