Sauerbraten is the perfect meal for a cool Fall or a cold Winter day. It’s comforting, and it makes your house smell so wonderful. The only downside to sauerbraten is that it is not a quick throw it together meal. It’s by no means difficult, in fact I would rate it as easy. You will just need to plan ahead, the roast needs to marinate for 48-72 hours before it bakes for 3 to 4 hours!
Trim any exess fat off the roast and place in a glass or plastic bowl that has a tight fitting lid. (Do not use a metal bowl.)
In a sauce pan combine vinegars, sugars, bay leaves and picking spices, bring to a boil.
Add the carrots and onion to vinegar sugar mixture, let liquid come back up to a boil. Cook for 2 minutes. Take marinate off heat, and let cool for 5- 10 minutes.
Pour warm marinate over beef roast.
All of it, every last drop, give the roast a turn in the bowl. Make sure it is nice and happy in its vinegar hot tub.
Place lid on bowl. Let sit on counter until cooled. Now many recipes say you can leave it in a cool place for 48 hours before cooking. But I put mine in the refrigerator for 2-3 days. This dude had a 3 day siesta in the marinate.
So now you’re good go about your business for a few days. Anticipaaation, antici-pa-yeh-tion is making me wait.
Sauerbraten
Sheila
Sauerbraten is a German dish consisting of marinated roast that is braised and served with root vegetables and gravy thickened with gingersnaps!
following ingredients are used in the gravy after cooking
1/4cupgingersnap cookies pulverized
2tbspflour
14.5ouncesbeef stock1 can
Instructions
Trim any excess fat from roast. Pat dry and place in a container that can be sealed for marinating.
In a sauce pan combine sliced onion, carrot chunks, apple cider vinegar, balsamic vinegar, brown sugar, pickling spices, and pay leave bring to a boil and cook until brown sugar has dissolved completely. Remove from stove and allow to cool for 15-20 minutes. Pour warm marinate over beef roast, making sure roast is completely covered with marinade. Cover and place in refrigerator for 48-72 hours.
Place roast and all the marinade including vegetables in a dutch oven add 1 cup of water. Cover and place in preheated 325° oven. Roast for 90 minutes. Do Not Peek. After 90 minutes open the oven and lift the lid and if the roast looks like it is going dry add more water or beef broth to the pan, 1-2 cups. Return roast to the oven and cook for another 2 1/2 hours.
Roast should be falling apart after 4 hours. If it is falling apart after 3 you can remove from oven at this point.
Remove Roast to a serving platter, with a slotted spoon remove as much of the onions and carrots as possible. Cover with aluminum foil and set aside while you make the gravy.
gravy
Pulverized 4 or 5 gingersnap cookies in a food processor or blender.
Place a strainer over a 3quart saucepan drain the juices from the roast through the strainer into the pan. Discard leftovers in the strainer.
Bring juices to a soft boil. You should have at least 2 cups of gravy juice leftover from roasting. Stir in gingersnap flour and whisk until starts to thicken. Remove from heat and drizzle a couple spoonfuls over the roast. Serve the rest on the side.
Notes
If the gingersnaps do not thicken the gravy as much as you would like add a tablespoon of flour at a time, whisking vigorously as you do to keep it from forming clumps. Serve with: Cooked or roasted carrots, mashed potatoes or boiled potatoes, spaetzle (a german noodle), and red cabbage. If I don’t have time to make my own red cabbage I always have a jar of Aunt Nellies sweet and sour cabbage on hand.
Thanks, Sheila. This looks great already- just how I remember it. I *am* making this happen in my house this week (even if it is still 92degrees out right now and all I want to eat is salad or anything else cold because if it doesn't cool off outside soon I might lose my mind).
To all your readers- this is worth the wait. Trust me!!!
Trim any exess fat off the roast and place in a glass or plastic bowl that has a tight fitting lid. (Do not use a metal bowl.)
So now you’re good go about your business for a few days. Anticipaaation, antici-pa-yeh-tion is making me wait. 
Thanks Meghan! It is so good, I want some right now.
Thanks, Sheila. This looks great already- just how I remember it. I *am* making this happen in my house this week (even if it is still 92degrees out right now and all I want to eat is salad or anything else cold because if it doesn't cool off outside soon I might lose my mind).
To all your readers- this is worth the wait. Trust me!!!