Sauerbraten

Total Time: 3 hrs 10 mins Preparation Time: 30 mins Cook Time: 2 hrs 40 mins

Ingredients

• Servings: 8
• 4 lbs rump roast or 4 lbs boneless bottom round roast
• oil
• 1 1/2 cups water (approximate)
• 3/4 cup red wine vinegar or 3/4 cup cider vinegar
• 1 teaspoon salt
• 3 tablespoons brown sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1 teaspoon ground ginger
• 1 -2 bay leaf
• 1 -2 teaspoon ground black pepper
• 1 cup chopped onion
• 2 tablespoons flour, mixed in cold water (corn starch works well for gf)

Recipe

• 1 in large pot add enough oil to cover bottom, heat on medium high.
• 2 add roast and brown well on all sides, about 5 minutes each side.
• 3 remove roast and discard drippings.
• 4 place rack or balled aluminum foil on bottom of pot to keep meat above liquid (2 inches high).
• 5 add about 3/4-1 cup water, place roast on rack/balls, heat to boiling, reduce to simmer, cover, simmer for one hour.
• 6 meat will not be done yet.
• 7 remove roast and cut into 1/2 inch thick slices. save any meat juices.
• 8 remove rack/foil from pot and place meat slices and juice on bottom.
• 9 add remaining water, vinegar, salt, sugar, cloves, allspice, ginger, bay, pepper, onion.
• 10 bring to boil, reduce heat to simmer, cover and let cook for 1 ½ hours.
• 11 check every 30 minutes and add water if needed.
• 12 remove meat to serving platter. discard bay leaves.
• 13 bring pot juices to boil and add flour/water mix in small amounts until desired thickness is reached.
• 14 pour over meat and serve.