The classic German Sauerbraten recipe produces a nice sweet-and-sour pot roast that goes great with other German sides, such as my kartoffelsalat. Serves 8.
4-6 lb chuck roast or bottom round
Kosher salt and pepper
1 medium onion, sliced
3 c water
2/3 c cider vinegar
2/3 c red wine vinegar
3 cloves garlic
2 whole cloves
½ lemon, sliced
1 bay leaf
All purpose flour, for dredging
2 medium onions, coarsely chopped
2 T beef or bacon fat
1 c chopped tomato (canned OK)
1 carrot, finely diced
1 T sugar
Method: Wipe meat dry with paper towels; rub with salt and pepper. Place in a large glass or earthenware dish and cover with sliced onions. Bring water, vinegar, garlic, peppercorn, cloves, lemons, bay leaf mixture to boil and pour over the meat. Cover tightly and allow to cool to room temperature, then refrigerate at least 24 hours and as long as 4 days, turning the meat occasionally. Drain off and reserve the marinade.
Saute chopped onions in fat in an oven-proof casserole pan. Dredge meat in flour and add to onions. Add tomato, carrot, and sugar. Add 2 c strained marinade. Cover and cook in 350 degree oven for 3 hours or until very tender. Serve with potato pancakes, egg noodles or other carbohydrate to mop up the amazing juice it gives off.
Note: this is a mashup of recipes from Gourmet Magazine and Chicago Culinary Academy, with my own modifications. It’s not as sour as some versions and the vegetables add a bit of visual interest. With the above proportions, the liquid will pretty much cook away; if you want more gravy then use more liquid. After the roast is done remove it to a serving plate, strain off liquid, add some flour to the fat in the bottom of the pan, stir on low heat till the flour is well combined, then slowly add back the liquid and mix until smooth. Some folks like to add a few spoonfuls of sour cream to the gravy as well.