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traditional marinated pot roast

German Sauerbraten

This traditional German pot roast transforms a humble cut of beef through days of marination in vinegar, wine, and aromatic spices. The meat becomes fork-tender while developing complex flavors, complemented by a unique gingersnap gravy that perfectly balances sweet and savory notes.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 days
Servings: 6 people
Course: Main Course
Cuisine: German
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 12 Juniper berries
  • 2 teaspoons Sugar
  • 1 medium Head of cabbage cut into 8 wedges
  • 2 teaspoons Salt
  • 12 Gingersnap cookies crushed
  • 1½ cups Red wine vinegar
  • 2 Bay leaves
  • 6 Whole cloves
  • 3½-4 pounds Boneless beef chuck roast
  • 12 Peppercorns
  • 2 Onions sliced into rings
  • 1 cup Boiling water
  • 2 tablespoons Shortening

Equipment

  • Large skillet
  • Plastic container with lid
  • Wooden spoons

Method
 

  1. Wipe the beef chuck roast with a damp cloth and place it in a plastic container with a lid.
  2. In a separate bowl, combine the cloves, boiling water, bay leaves, salt, sliced onions, red wine vinegar, peppercorns, and juniper berries.
  3. Pour this marinade over the meat, cover, and refrigerate for 3 to 6 days. Turn the meat twice daily using wooden spoons, never piercing it with a fork.
  4. After marination, remove the meat from the marinade but reserve the liquid for later use.
  5. Heat the shortening in a large skillet and brown the meat slowly on both sides until it develops a rich, caramelized crust.
  6. Add the reserved marinade to the skillet, cover, and simmer for 2½ to 3 hours until the meat becomes fork-tender.
  7. Once the meat is tender, remove it along with the onions and keep them warm.
  8. Strain the marinade and measure the liquid, adding water if needed to make 2½ cups.
  9. Return this liquid to the skillet and add the cabbage wedges (with toothpicks inserted to hold them together), then cover and simmer for 10 minutes.
  10. Stir in the crushed gingersnap cookies and sugar into the liquid with the cabbage, simmering for at least 3 minutes until you have a velvety gravy.
  11. When serving, arrange the cabbage wedges (toothpicks removed) on a hot platter alongside the meat and onions, with the gingersnap gravy served on the side.

Notes

For best results, don't shorten the marination time as it's essential for developing the authentic flavor. The meat can also be cooked in a slow cooker on low for 6-8 hours instead of simmering on the stovetop. Serve with traditional German sides like spätzle, red cabbage with apples, or potato dumplings for an authentic experience. Leftovers can be refrigerated for up to 4 days and often taste even better the next day as flavors continue to develop.