Description
A traditional German pot roast that is marinated in a mixture of vinegar, wine, and spices for several days before being braised to tender perfection.
Ingredients
Scale
- 1 (4-pound) beef roast, such as bottom round or chuck
- 2 cups red wine vinegar
- 2 cups water
- 1 large onion, sliced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 tablespoon black peppercorns
- 6 whole cloves
- 4 bay leaves
- 1 teaspoon mustard seeds
- 1/2 cup vegetable oil
- 2 tablespoons all-purpose flour
- Salt to taste
Instructions
- In a large bowl, combine the red wine vinegar, water, onion, carrots, celery, peppercorns, cloves, bay leaves, and mustard seeds. Add the beef roast, ensuring it is fully submerged. Cover and refrigerate for 3-4 days, turning occasionally.
- Remove the roast from the marinade and pat dry. Strain the marinade and reserve the liquid.
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Brown the roast on all sides.
- Sprinkle flour over the roast and stir to coat. Gradually add the reserved marinade liquid to the pot.
- Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender.
- Remove the roast and let it rest before slicing. Strain the sauce and serve over the sliced meat.
Notes
For best results, marinate the meat for at least 3 days to develop the full flavor. Serve with potato dumplings and red cabbage for an authentic meal.
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 35g