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Suerbraten German Pot Roas

Suerbraten German Pot Roast is a vinegar marinated beef roast slowly cooked until fork tender and served with a tangy, spiced gravy thickened with gingersnaps.
Calories:
Author: Sandra Myers

Ingredients

For the Marinade

  • 2 cups red wine vinegar
  • 2 cups water
  • 1 large onion sliced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 cloves garlic smashed
  • 10 whole black peppercorns
  • 4 whole cloves
  • 2 bay leaves
  • 1 teaspoon mustard seeds optional
  • 1 tablespoon sugar or brown sugar

For the Roast

  • 3 to 4 lb beef roast bottom round or chuck
  • Salt and black pepper to taste
  • 2 tablespoons oil or butter
  • 1 to 2 tablespoons flour optional
  • 8 to 10 gingersnap cookies crushed

Instructions

  • Boil the vinegar, water, vegetables, spices, and sugar, then cool completely.
  • Marinate the beef in the cooled liquid for 2 to 3 days, turning daily.
  • Remove the beef, pat dry, strain the marinade, and sear the meat until browned.
  • Sauté the reserved vegetables, then return the beef to the pot.
  • Add marinade to cover two thirds of the roast and simmer 2½ to 3 hours or bake at 325°F until tender.
  • Remove the beef, strain the liquid, and thicken it with gingersnaps, adjusting seasoning.
  • Slice the beef and serve with warm gravy.