Sauerbraten

9 ingredients
6 steps

Ingredients

  • 3 to 4 lb. roast
  • dry mustard
  • 1 c. beef broth
  • 1/2 c. wine vinegar
  • dash of pepper
  • dash of salt
  • dash of poultry seasoning
  • bay leaf
  • 1 garlic clove

Directions

  1. 1
    Rub meat well with dry mustard.
  2. 2
    Heat beef broth, wine vinegar, pepper, salt, poultry seasoning, bay leaf and garlic. Pour over meat.
  3. 3
    Refrigerate for several days, turning often. Drain, pat dry.
  4. 4
    Brown in fat in Dutch oven. Pour marinade over. Cook 2 to 2 1/2 hours at 300° (meat thermometer for desired doneness).
  5. 5
    Thicken gravy with cornstarch.
  6. 6
    Serve with potato dumplings and red cabbage.

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