German Pot Roast (Sauerbraten)

Name: German Pot Roast (Sauerbraten)
Yield: Serves 6 to 8
Ingredients: 6 cups, water; 2 cups, red wine vinegar; 2 , onions, halved and sliced thin; 1 , carrot, peeled and chopped; 1 , celery rib, chopped; 1 tablespoon, cracked black peppercorn; 1 , bay leaf; 1 (5-pound), boneless eye-round roast (see note); , Salt and pepper; 3 tablespoons, vegetable oil; 2 teaspoons, ground allspice; 1 teaspoon, ground ginger; 4 cups, low-sodium beef broth; 2 cups, dry red wine; 10 , pitted prunes; 10 , gingersnaps, broken into pieces; 2 tablespoons, unsalted butter

14 comments

Appears in Cook's Country October/November 2010

Main Courses

Beef

Some things are worth waiting for, but 10 days for sauerbraten is too long.

SERVES6 to 8

TIME6¾-7¾ hours, plus 4 hours marinating

WHY THIS RECIPE WORKS

German Pot Roast (Sauerbraten) consists of roast beef that has been pickled (sometimes for as long as 10 days), braised, and then served over buttered spaetzle with sweet-sour gravy. We wanted to make a modern version that could come togeth...

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