Quick Sauerbraten

This is definitely something you want to have in winter, because it is heavy and rich. It is oh so good, though, and filling.

• Ready In: 3 hrs 10 mins
• Serves: 6

Ingredients

• 1 (4 lb)  chuck roast
• 1  tablespoon  vegetable oil
• 3⁄4 cup  chopped onion
• 3  tablespoons brown sugar
• 1  teaspoon salt
• 1  teaspoon fresh coarse ground black pepper
• 1  teaspoon ground ginger
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon ground allspice
• 1  bay leaf
• 1  cup water
• 2⁄3 cup red wine vinegar
• 1⁄2 cup water
• 1⁄2 cup all-purpose flour

Directions

1. Brown roast on both sides in hot oil in a large dutch oven. Combine onion, brown sugar, salt, pepper, ginger, cloves, allspice, bay leaf, 1 cup water, and red wine vinegar, mix well, and pour over roast.Cover and simmer 2 1/2 to 3 hours or until roast is tender, turning once. Remove roast to a serving platter. Remove bay leaf.
2. Stir in 1/2 cup water into four; stir into pan drippings. Cook, stirring constantly, I find that a wire whisk works best, and removes lumps from the flour, until gravy is smooth and thickened.Pour gravy over roast and serve.