German-Style Slow-Cooked Pot Roast

Ingredients

• 3 pounds (1.4 kg) beef rump roast or bottom round 3 pounds (1.4 kg) beef rump roast or bottom round
• 1 cup (240 ml) red wine vinegar 1 cup (240 ml) red wine vinegar
• 1 cup (240 ml) water 1 cup (240 ml) water
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cloves 4 cloves
• 4 bay leaves 4 bay leaves
• 1 teaspoon peppercorns 1 teaspoon peppercorns
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 55g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the red wine vinegar, water, sliced onion, carrots, celery, cloves, bay leaves, peppercorns, mustard seeds, and salt. Place the beef roast in the marinade, ensuring it is fully submerged. Cover the bowl and refrigerate for 3-5 days, turning the meat occasionally.
2. 2.
   After marinating, remove the beef from the marinade and pat it dry with paper towels. Strain the marinade, reserving the liquid and discarding the solids.
3. 3.
   In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Sear the beef on all sides until browned. Remove the beef from the pot and set it aside.
4. 4.
   Reduce the heat to medium and add the flour to the pot. Stir continuously for 1-2 minutes until the flour is lightly browned.
5. 5.
   Gradually pour in the reserved marinade, stirring constantly to avoid lumps. Add the sugar and bring the mixture to a boil.
6. 6.
   Return the beef to the pot, cover, and reduce the heat to low. Simmer for 3-4 hours, or until the meat is tender and easily pulls apart with a fork.
7. 7.
   Once cooked, remove the beef from the pot and let it rest for a few minutes. Slice the meat against the grain into thin slices.
8. 8.
   Strain the cooking liquid to remove any solids and return it to the pot. Bring the liquid to a simmer and cook for a few minutes until it thickens into a gravy-like consistency.
9. 9.
   Serve the sliced beef with the sweet-and-sour gravy and traditional German sides like potato dumplings or spaetzle, and red cabbage.

Treat your ingredients with care...

• Red wine vinegar — Choose a good quality red wine vinegar for the marinade to enhance the flavor of the meat.
• Beef rump roast or bottom round — Opt for a well-marbled cut of beef to ensure a tender and juicy result.
• Cloves — Use whole cloves for a subtle hint of warm spice in the marinade.

Tips & Tricks

• For an extra depth of flavor, add a splash of red wine to the marinade.
• If you prefer a thicker gravy, you can mix a tablespoon of cornstarch with cold water and add it to the simmering liquid.
• Leftover Sauerbraten makes delicious sandwiches when thinly sliced and served on crusty bread with mustard.

Serving advice

Serve the German-Style Slow-Cooked Pot Roast with a generous amount of sweet-and-sour gravy poured over the sliced beef. Accompany it with traditional German sides like potato dumplings or spaetzle, and red cabbage for a complete and authentic experience.

Presentation advice

Arrange the sliced beef on a platter and pour the sweet-and-sour gravy over it. Garnish with fresh parsley for a pop of color. Serve the traditional German sides in separate bowls or on the side of the platter for an appealing presentation.