German Sauerbraten – Marinated Pot Roast

A traditional German pot roast marinated in a mixture of vinegar, wine, spices, and served with a rich gravy.

Ingredients (Serves 4):

* 1.5kg beef roast (rump or chuck)
* 500ml red wine vinegar
* 500ml red wine
* 2 onions, sliced
* 2 carrots, sliced
* 5 cloves
* 2 bay leaves
* 10 peppercorns
* 1 tbsp sugar
* Salt and pepper

Instructions:

1. Marinate beef with vinegar, wine, onions, carrots, cloves, bay leaves, peppercorns, salt, and sugar for 3–5 days in the fridge.
2. Remove beef and pat dry. Brown in a heavy pot.
3. Strain marinade and add to pot. Simmer covered for 2–3 hours until tender.
4. Remove meat, thicken sauce if needed, and serve sliced with gravy.

German Tip:
Serve with red cabbage and potato dumplings for an authentic meal.