Sauerbraten
German pot roast braised in vinegar and spices with a sweet-sour sauce. Slow-cooked until tender, served with pan sauce reduced from the braising liquid.
Ingredients
Method
Pat beef roast dry with paper towels. Season both sides generously with salt and black pepper.
Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, 8–10 minutes total. Remove and set aside.
In the same pot, add sliced onions and carrot chunks; sauté until softened, about 5 minutes. Add crushed garlic, tomato paste, paprika, and whole-grain mustard; stir for 1 minute.
Deglaze the pot with red-wine vinegar, scraping up browned bits. Add beef broth, bay leaves, and thyme sprigs. Return the roast to the pot, nestling it among the vegetables.
Bring the liquid to a gentle simmer. Cover with the lid and transfer to a 325°F oven (or maintain a low stovetop simmer). Braise for 2.5–3 hours, until the roast is very tender and shreds easily with a fork.
Remove the roast from the pot and tent loosely with foil. Strain the braising liquid through a fine-mesh sieve, pressing the vegetables to extract flavor; discard solids. Skim fat from the surface if desired.
Return the strained sauce to the pot over medium heat. Stir in brown sugar until dissolved. Simmer for 5 minutes to concentrate flavors. Taste and adjust seasoning with salt and pepper.
Slice or shred the roast. Arrange on a platter and pour warm sauce over the top. Serve with boiled potatoes, egg noodles, or spaetzle.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →