Sauerbraten

Recipe from Grandpa Jack Keller

POT ROAST Rule of Thumb:
The pot roasts we have included in our cookbook vary on cooking time and temperatures. It all depends on the amount of liquid (onions are an added source), the pot they are in, and your oven. Many old recipes had temperatures as high as 450º. This could be due to types of ovens, or a variety of things. Our Rule of Thumb is to check for liquid and doneness, once you pass the 1 hour time mark. You don't want it to dry out, BUT you DO want it to be fork tender and to fall of the bone, so to speak. "Keep you eye on your Thyme!"

Ingredients

1  4-6 lb chuck roast
2-3 bay leaves
2 cups cider vinegar
11/2 cups dark brown sugar
1 large sweet onion (sliced)
Kitchen Bouquet® for darkening


Instructions

Marinate beef using next 4 ingredients in a large Ziploc bag or in shallow baking dish
covered with foil (turning once or twice each day for at least 3 days prior to baking.

Remove meat and onions from juices (reserving at least 1/2 cup).
Brush meat with Kitchen Bouquet® for richer color.
Bake in a 13”x9” pan (covered with foil) for 3-5 hours at 325º until meat pulls apart easily with a fork.

Gravy: “Here is the secret to this Great German Dish”
When roast is done, remove from pan onto serving platter. (Keep warm!)
Add approximately 11/2 cups water to drippings in pan.
Add 3 heaping Tbls. flour and use a wire whisk or a fork to stir until dissolved.
Be sure to scrape down all sides of baking pan to get all of the browned bits and flavor.
Add 1/3 cup of the marinade, a little Kitchen Bouquet and salt & pepper to taste.
Cook while stirring over med-high heat until thick & bubbly.

Don’t forget the Red Cabbage!