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A Cozy German Evening Sauerbraten (Pot Roast) Recipe for Two

A Cozy German Evening: Sauerbraten (Pot Roast) Recipe for Two

Indulge in the rich, comforting flavors of a traditional German Sauerbraten with our specially crafted recipe for two. Perfect for a cozy evening, this tender, marinated pot roast embodies the essence of German culinary tradition, offering a delightful journey through taste and culture right in your kitchen.
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Prep Time 2 days
Cook Time 3 hours
Total Time 2 days 2 hours
Course Main Course
Cuisine German
Servings 2 people
Calories 600 kcal

Equipment

  • Large bowl or resealable plastic bag for marinating
  • Dutch oven or heavy pot
  • Kitchen twine
  • Cutting board
  • Sharp Knife
  • Measuring cups and spoons

Ingredients
  

  • 1 lb beef roast chuck or round
  • 1 cup red wine vinegar
  • 1 cup water
  • 1 medium onion sliced
  • 2 cloves garlic minced
  • 2 bay leaves
  • 4 whole cloves
  • 6 black peppercorns
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • 1/2 cup beef broth
  • 2 tbsp raisins optional
  • 2 ginger snaps crushed
  • salt
  • pepper

Instructions
 

  • Marinate the Beef: In a large bowl or resealable plastic bag, combine red wine vinegar, water, onion, garlic, bay leaves, cloves, peppercorns, salt, and sugar. Add the beef roast, ensuring it is fully submerged. Seal or cover and refrigerate for 48 hours, turning the meat occasionally.
  • Prepare for Cooking: After marinating, remove the beef from the marinade. Pat it dry with paper towels. Strain the marinade and keep the liquid. Tie the beef with kitchen twine to hold its shape during cooking.
  • Brown the Beef: In a Dutch oven or heavy pot, heat vegetable oil over medium-high heat. Add the beef and brown on all sides.
  • Simmer the Beef: Add the strained marinade to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for about 3 hours, or until the meat is tender.
  • Make the Gravy: Remove the beef and set aside. Skim off any excess fat from the liquid. Stir in flour and beef broth, and bring to a simmer. Cook until the gravy thickens. Add the raisins and ginger snaps, and season with salt and pepper to taste.
  • Serve: Remove the twine from the beef and slice. Serve with the warm gravy.

Nutrition

Serving: 1portionCalories: 600kcalCarbohydrates: 20gProtein: 45gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 900mgFiber: 2gSugar: 6gVitamin A: 50IUVitamin C: 2mgCalcium: 40mgIron: 5mg
Keyword Beef, German cuisine, German pot roast, marinated roast, Sauerbraten
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