butter in a saucepan, stir in 1/2 cup flour (or more) to make a roux, then slowly add 1-2 cups of the liquid the roast cooked in, whisking briskly to blend. Meanwhile, to make the gravy, melt 4-6 tbls. Remove from slow cooker and place on a platter cover with foil and allow to rest 15-20 minutes. Place the roast on top of the onions and cover with 1 cup of the reserved marinating liquid and 2 cups beef stock or beef bone broth. Place sliced onions from the marinade on the bottom of a slow cooker sprayed with cooking spray. Remove meat from marinade and drain fully. Cover bowl tightly with plastic wrap and refrigerate for 3-5 days, turning roast once daily. Pour mixture over meat in a large bowl, and allow it to cool. Marinating mixture to a simmer, then turn off heat. My family loves this roast, and it's one we enjoy many times during the year, and, as you can see, there are many ways to serve it.Ĥ-pound lean beef roast (rump or eye of round work best) Sauerbraten is traditionally served with traditional German side dishes, such as Rotkohl (red cabbage), Knödel or Kartoffelklöße (potato dumplings), Spätzle (an egg and flour noodle), and boiled potatoes. In a few parts of Germany potato pancakes (either Kartoffelpuffer or Reibekuchen) are served with sauerbraten many German-style restaurants in the US do this.
Several regional variations on the dish include those from Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. It is one of the best-known German dishes, and is frequently found on the menus of German-style restaurants outside Germany. Sauerbraten is regarded as one of the national dishes of Germany. The ingredients of the marinade vary based on regional styles and traditions throughout Germany. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it, resulting in a finished dish that is tender, soft, and juicy. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar and wine, water, herbs, spices, and seasonings. Slice the roast thinly and serve with its sauce and a side of blaukraut or apple compote and potato dumplings or spaetzle.What is Sauerbraten?Sauerbraten (German: "sour roast" from sauer for "sour" or "pickled" and Braten for "roast meat") is a German pot roast that can be prepared with a variety of meats-most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse.Stir in the raisins, season to taste with sugar, salt and pepper and simmer for 5 minutes. Discard the soldis and return the liquid to the pot. Strain the sauce through a fine-meshed sieve. Remove the roast and set it aside to rest while you make the sauce.Cover the pot tightly and simmer for 3 to 4 hours, or until the roast is fork tender. Bring to a boil, then reduce heat to medium-low. Return the roast to the pot and pour in the marinade. Add the onion, carrot and celery to the pot and saute until the onion is cooked through and translucent, about 3 to 4 minutes.Heat the oil in a large pot over medium-high flame. Remove the roast from the marinade and pat dry.Set the roast and its marinade in the refrigerator and marinade for at least two and up to five days.If not, add an equal mixture of wine and vinegar until it does. There should be enough liquid to cover the roast by about two-thirds. Place the beef in a large, non-reactive container large enough to contain it and the marinade.Boil for 5 minutes then remove from heat and cool to room temperature.
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