Mutti's Sauerbraten

What you need:

    • 4 lb. chuck roast
    • Salt and pepper
    • 1 cup red wine vinegar
    • 1 cup red wine
    • 4 bay leaves
    • 2 yellow onions, sliced, divided
    • 12 peppercorns
    • 4 whole cloves
    • Bacon fat, butter, or olive oil for browning
    • 2 carrots, sliced
    • 1 rib celery, sliced
    • 2 Tbsp. cornstarch
    • 1 cup sour cream

Directions:

    1. In a large zipper bag, add meat with vinegar, wine, bay leaves, peppercorns, cloves, and one sliced onion. Add water to cover.
    2. Refrigerate for at least 24 hours and up to 3-5 days. Turn a few times each day.
    3. Drain and then heat 2 to 3 Tbsp. fat/butter/oil in a Dutch oven over medium-high heat.
    4. Brown meat on all sides and then move to a slow cooker.
    5. Add carrots, other onion, and celery. Brown slightly. Add to a slow cooker.
    6. Add 1 cup water to the slow cooker and cook on LOW for 7 to 8 hours or until meat is tender.
    7. In a small saucepan, add cornstarch and a little bit of water.
    8. Slowly add liquids from saucepan until thickened and smooth like a gravy.
    9. Remove from heat and add sour cream and season with salt and pepper to taste.
    10. Serve meat with gravy.

Recipe from Just Like Oma

Posted on Fantastical Sharing of Recipes