SAUERBRATEN
German Pot Roast! The 24 to 48 hour marinating time is not included in the prep time!! Recipe came from a flyer from South Bend, Indiana.
Provided by Lynette ! @breezermom
Categories Roasts
Number Of Ingredients 16
Steps:
- Combine the first 11 ingredients in a large Dutch oven. Add the roast; cover and marinate in the refrigerator 24 to 48 hours. Remove the roast from the marinade, reserving the marinade.
- Brown the roast in vegetable oil in a Dutch oven. Pour reserved marinade over roast; add crushed gingersnaps. Bring to a boil; cover, reduce heat, and simmer 2 to 3 hours or until the meat is tender, turning once.
- Place the flour in a heavy skillet; cook over medium heat, stirring constantly, 15 minutes or until the flour browns. Remove from heat. Gradually add water, stirring until smooth. Set aside.
- Remove the roast from the Dutch oven; set aside, and keep warm. Strain the pan juices and return to the Dutch oven; bring to a boil over medium heat. Stir in enough browned flour mixture to thicken the gravy. Slice the roast; serve with gravy.
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Check it out »#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #beef #1-day-or-more #european #meat
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