Sauerbraten (Pot Roast)
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INGREDIENTS 4 pounds beef, (beef chuck, rump, or round)
Water
12 black peppercorns
1 carrot
1 tablespoon sugar
Salt and pepper
1 pint vinegar
4 bay leaves
4 whole cloves
6 onions
12 gingersnapsWipe meat with a damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add the bay leaves, peppercorns, and cloves; let stand tightly covered for 5 days in a cool place. Reserve liquid.
Cut carrots in strips; slice onions. Put meat in a Dutch oven and brown well on all sides. Add the carrots and onions and 1 cup of the spiced vinegar. Cover tightly and cook over low heat for about 3 hours, or until meat is tender.
When meat is cooked, add the sugar and crumbled gingersnaps and cook for 10 minutes.
This makes delicious gravy. If necessary, more of the spiced vinger may be added.