Sauerbraten

🧂 Ingredients

• 4 pound beef shoulder or chuck roast
• 1 whole large onion

  sliced thin
• 2 whole carrots

  peeled and sliced into chunks
• 1 cup apple cider vinegar
• 2 tbsp balsamic vinegar
• 1 cup brown sugar
• 1 tbsp pickling spices
• 2 whole bay leaves
• 1/4 cup gingersnap cookies pulverized
• 2 tbsp flour
• 14.5 ounces beef stock

  1 can

Instructions

• 1 Trim any excess fat from roast. Pat dry and place in a container that can be
  sealed for marinating.
• 2 In a sauce pan combine sliced onion, carrot chunks, apple cider vinegar,
  balsamic vinegar, brown sugar, pickling spices, and pay leave bring to a boil
  and cook until brown sugar has dissolved completely. Remove from stove and allow
  to cool for 15-20 minutes. Pour warm marinate over beef roast, making sure roast
  is completely covered with marinade. Cover and place in refrigerator for 48-72
  hours.
• 3 Place roast and all the marinade including vegetables in a dutch oven add 1 cup
  of water. Cover and place in preheated 325° oven. Roast for 90 minutes. Do Not
  Peek. After 90 minutes open the oven and lift the lid and if the roast looks
  like it is going dry add more water or beef broth to the pan, 1-2 cups. Return
  roast to the oven and cook for another 2 1/2 hours.
• 4 Roast should be falling apart after 4 hours. If it is falling apart after 3 you
  can remove from oven at this point.
• 5 Remove Roast to a serving platter, with a slotted spoon remove as much of the
  onions and carrots as possible. Cover with aluminum foil and set aside while you
  make the gravy.
• 6 Pulverized 4 or 5 gingersnap cookies in a food processor or blender.
• 7 Place a strainer over a 3quart saucepan drain the juices from the roast through
  the strainer into the pan. Discard leftovers in the strainer.
• 8 Bring juices to a soft boil. You should have at least 2 cups of gravy juice
  leftover from roasting. Stir in gingersnap flour and whisk until starts to
  thicken. Remove from heat and drizzle a couple spoonfuls over the roast. Serve
  the rest on the side.

Nutrition Info