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Sauerbraten (Pot Roast)

Beef roast marinated in red wine vinegar and spices for 3 days, then slow-braised until tender.

Prep time: 20 mins
Cook time: 90 mins

Ingredients

Provided

  • •beef chuck roast
  • •red wine vinegar
  • •red wine
  • •onions and carrots
  • •gingersnap cookies crumbled
  • •cloves and bay leaves

Instructions

  1. 1Marinate beef in red wine vinegar, wine, onions, carrots, and spices in the fridge for 3 days.
  2. 2Remove beef, pat dry, and sear in a hot pot.
  3. 3Pour marinade over beef, cover, and simmer on low for 2-3 hours.
  4. 4Remove beef, strain broth, and whisk in crumbled gingersnaps to thicken into a sweet-sour gravy.