Description
A traditional German pot roast marinated in a vinegar and spice mixture, then braised until tender.
Ingredients
Scale
- 2 1/2 pounds beef roast
- 1 cup red wine vinegar
- 1 cup water
- 2 onions, sliced
- 2 carrots, sliced
- 1 tablespoon sugar
- 1 teaspoon salt
- 10 whole cloves
- 10 peppercorns
- 2 bay leaves
- 2 tablespoons vegetable oil
- 1/4 cup gingersnap cookies, crushed
Instructions
- In a large bowl, combine vinegar, water, onions, carrots, sugar, salt, cloves, peppercorns, and bay leaves. Add the beef roast, cover, and marinate in the refrigerator for 2-3 days, turning occasionally.
- Remove meat from marinade and pat dry. Reserve the marinade.
- In a large pot, heat oil over medium-high heat. Brown the roast on all sides.
- Add the reserved marinade to the pot. Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours or until meat is tender.
- Remove meat and strain the sauce. Stir in crushed gingersnaps to thicken the sauce.
- Slice the meat and serve with the sauce.
Notes
Marinate for at least 48 hours for best flavor. Serve with red cabbage and potatoes.
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 35g