Sauerbraten (German Pot Roast)

Ingredients:

• 2 kg beef roast (rump or round)
• 300 ml red wine vinegar
• 300 ml water
• 2 medium onions, sliced
• 2 carrots, sliced
• 2 stalks of celery, sliced
• 1 leek, sliced
• 10 black peppercorns
• 5 cloves
• 3 bay leaves
• 2 tablespoons sugar
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 150 ml beef broth
• 100 g raisins (optional)
• 2 tablespoons ginger snaps, crumbled (to thicken the sauce)

Directions:

1. Marinate the Beef:

   • In a large bowl, mix red wine vinegar, water, onions, carrots, celery, leek, peppercorns, cloves, and bay leaves. Add the beef roast, cover, and refrigerate for 3-5 days, turning the roast daily.

2. Sear the Beef:

   • Remove the beef from the marinade (reserve the marinade) and pat it dry. Season with salt and pepper. In a large pot, heat the vegetable oil over medium-high heat and sear the beef on all sides until browned.

3. Cook the Roast:

   • Add the reserved marinade and vegetables to the pot. Stir in the sugar. Bring to a boil, then reduce to a low simmer. Cover and cook for 3-4 hours, or until the beef is tender.

4. Make the Gravy:

   • Remove the beef and strain the cooking liquid. Return the liquid to the pot. Stir in the flour and beef broth to thicken. Add the raisins and ginger snaps. Cook until the gravy has thickened. Adjust seasoning with salt and pepper.

5. Serve:

   • Slice the roast and serve with the gravy. Traditional sides include red cabbage and knödel (potato dumplings).