Sauerbraten (German Pot Roast)

My hubby is a meat and potatoes guy; practically anything along those lines are good in his book.  My German heritage lends to many meat and potatoes dishes, and this traditional Sauerbraten dish is one that my family has made for years.  The only part I modified--cooking it in a crock-pot all day for tender, delicious meat!  Hubby couldn't wait to dig in, and he even helped!  This is straight from the hubby's mouth--"tell your readers that I said to shred the meat because it soaks up the gravy better".  I won't argue with that!

 

{Sauerbraten}

 

{Marinating the roast}

 

{Searing the meat}

 

{Beautiful!}

 

{Degalzing and reducing (learn how to deglaze here)}

 

{Place in a crockpot}

 

{Pull out the meat, shred it, and try not to eat it all}

 

{Strain wine sauce}

 

{Reducing the wine sauce for the final time.  I guess I forgot to get pictures of thickening it, but you can go here to learn how to roux}

 

{Serve with steamed veggies and potatoes (not pictured because the hubby ate them all...}

One year ago:  Spiced Cider

Sauerbraten (German Pot Roast)

Serves 4

2 tablespoons olive oil
3 pound beef roast
1/2 cup red wine vinegar
1 1/2 cup red wine
1/2 onion, diced
1/4 cup carrots, chopped
1/4 cup celery, chopped
1 teaspoon dried parsley
2 bay leaves
1 teaspoon whole black peppercorns
3 cloves
2 cups broth, reduced by half
3 tablespoons butter
3 tablespoons flour

1. Place beef in a container to marinate with all ingredients, except broth, butter, and flour, overnight or up to 2 days (the longer the better).
2. Heat oil in a pan until hot; add beef roast and sear on both sides until nice and caramelized.
3. Remove the beef to crock-pot.
4. Add wine to the hot pan to deglaze it. 
5. Then add wine mixture to the pan; simmer until reduced by half.
6. Place everything in a crock-pot and cook on low for 6-8 hours.
7. Take meat out of the crock-pot and shred it. 
8. Strain the wine sauce into a pan, add reduced broth, and reduced by half (again).
9. Make a roux and add it to the reduced wine sauce.
10. Add beef back to sauce.
11. Serve.

Do you have any recipes that you make to honor your heritage?  Do you make them just like the old days or do you modify and update it?

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