This traditional German pot roast marinates for days in a tangy vinegar-based marinade, then slow-cooks into fork-tender perfection with a rich, sweet-and-sour gravy.
Author:Don Nicholas
Prep Time:30 minutes
Marinating Time:3 days
Cook Time:3 hours
Total Time:3 days 3 hours 30 minutes
Yield:6-8 servings
Category:Entrées
Ingredients
For the marinade:
2 cups red wine vinegar
2 cups water
1 large onion, sliced
2 bay leaves
6 whole cloves
1 tablespoon sugar
1 teaspoon salt
6 juniper berries (optional)
6 whole peppercorns
For the roast:
3-4 pounds beef chuck roast or bottom round
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 cup of the marinade (reserved)
6-8 gingersnap cookies, crushed
Salt and pepper to taste
Instructions
Make the marinade: Combine all marinade ingredients in a large bowl. Place the beef in a non-reactive container and pour marinade over it. Cover and refrigerate for 3-5 days, turning the meat once daily.
Prepare for cooking: Remove meat from marinade and pat dry. Strain and reserve 1 cup of marinade.
Sear the meat: Heat oil in a Dutch oven over medium-high heat. Season the meat with salt and pepper, then sear on all sides until browned, about 8-10 minutes total.
Add vegetables: Add chopped onion, carrots, and celery to the pot. Cook for 5 minutes until softened.
Braise: Add the reserved marinade, cover, and bring to a simmer. Reduce heat to low and cook for 2 1/2-3 hours until the meat is fork-tender.
Make the gravy: Remove the meat and strain the cooking liquid. Return liquid to pot and bring to a boil. Whisk in crushed gingersnaps and simmer until thickened, about 5 minutes.
Serve: Slice the meat and serve with the gravy, traditionally accompanied by spätzle and red cabbage.
Notes
The longer marinade time yields more tender, flavorful meat – don’t rush this step.
