German Sauerbraten

13 ingredients
4 steps

Ingredients

  • 2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1 beef top round roast (4 pounds)
  • 2-1/2 cups water
  • 2 cups cider vinegar
  • 1/3 cup sugar
  • 2 medium onions, sliced, divided
  • 2 tablespoons mixed pickling spices, divided
  • 1 teaspoon whole peppercorns, divided
  • 8 whole cloves, divided
  • 2 bay leaves, divided
  • 2 tablespoons vegetable oil
  • 14 to 16 gingersnaps, crushed

Directions

  1. 1
    In a small bowl, combine salt and ginger; rub over roast. Place in a deep glass bowl. In a large bowl, combine the water, vinegar and sugar. Pour half of marinade into a large saucepan; add half of the onions, pickling spices, peppercorns, cloves and bay leaves. Bring to a boil. Pour over roast; turn to coat. Cover and refrigerate for 2 days, turning twice a day.
  2. 2
    To the remaining marinade, add the remaining onions, pickling spices, peppercorns, cloves and bay leaves. Cover and refrigerate.
  3. 3
    Drain and discard marinade from roast; pat roast dry. In a Dutch oven over medium-high heat, brown roast in oil on all sides. Pour 1 cup of reserved marinade with all of the onions and seasonings over roast (cover and refrigerate remaining marinade). Bring to a boil. Reduce heat; cover and simmer for 3 hours or until meat is tender.
  4. 4
    Strain cooking juices, discarding onions and seasonings. Add enough reserved marinade to the cooking juices to measure 3 cups. Pour into a large saucepan; bring to a boil. Add gingersnaps; reduce heat and simmer until gravy is thickened. Slice roast and serve with gravy.

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