Quick Sauerbraten

Submitted by KittyKitty

"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: 3hrs 10mins
• Ingredients: 14
• 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.

Reviews

[chisono]

This recipe was simple and the result was amazing. It was so close to the old-fashioned recipe where you marinate the meat for days, turning frequently, with a myriad of ingredients. I made a couple of small changes. Instead of a chuck roast (much too big for my needs), I used a London Broil. Instead of water, I used beef broth. And, I made my slurry with corn starch instead of flour because it helps me avoid lumps. I made just enough for two people for two days and it was even better the second day. I served it with home-made red cabbage and piroggis. Fantastic meal.