Sauerbraten (German Pot Roast)

Ingredients

• about 1360 g Beef chuck roast
• 1 cup Red wine vinegar
• 1 cup Water
• 1 cup Red wine
• 1 large Onion, sliced
• 2 medium Carrot, sliced
• 2 stalks Celery, sliced
• 2 Bay leaves
• 6 Juniper berries
• 4 Allspice berries
• 1 tsp Black peppercorns
• 6 Gingersnap cookies, crushed
• 2 cups Beef broth
• 2 tbsp All-purpose flour
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 1 cup Red wine vinegar, 1 cup Water, 1 cup Red wine, 1 large Onion (sliced into 0.635 cm thick rings), 2 medium Carrot (sliced into 0.635 cm thick rounds), 2 stalks Celery (sliced into 0.635 cm thick pieces), 2 Bay leaves, 6 Juniper berries, 4 Allspice berries, and 1 tsp Black peppercorns.
2. 2Place the about 1360 g Beef chuck roast into the prepared marinade, ensuring it is fully submerged. Cover the bowl tightly and refrigerate for 2 to 3 days, turning the roast over once daily to ensure even marinating.
3. 3Carefully remove the about 1360 g Beef chuck roast from the marinade and pat it thoroughly dry with paper towels; this helps achieve a good sear. Reserve all of the marinade, including the vegetables and spices, for later use. Season the dried roast evenly with 1 tsp Salt and 0.5 tsp Black pepper.
4. 4In a large Dutch oven or heavy-bottomed pot (at least 6-quart capacity), heat 2 tbsp Vegetable oil over medium-high heat (approximately 191°C / 190°C) until shimmering. Carefully place the seasoned about 1360 g Beef chuck roast into the hot oil and brown it on all sides for about 3-4 minutes per side, until a deep golden-brown crust forms. Remove the browned roast from the pot and set it aside on a plate.
5. 5Pour the reserved marinade, including all the vegetables and spices, into the same Dutch oven. Bring the mixture to a gentle simmer over medium-high heat (approximately 95°C / about 95°C), scraping the bottom of the pot with a wooden spoon to loosen any browned bits from the roast; cook for 10 minutes.
6. 6Carefully return the browned about 1360 g Beef chuck roast to the pot with the simmering marinade. Add 2 cups Beef broth. Bring the liquid back to a gentle simmer, then reduce the heat to low (approximately 83°C / 82°C), cover the pot tightly, and cook for 3 to 4 hours, or until the roast is fork-tender and an internal temperature of 90.56-96.11°C (90-96°C) is reached.
7. 7Carefully remove the tender about 1360 g Beef chuck roast from the pot and place it on a cutting board; cover loosely with foil and let it rest for 15-20 minutes to allow the juices to redistribute.
8. 8While the roast rests, in a small bowl, whisk together the 6 Gingersnap cookies (crushed) and 2 tbsp All-purpose flour until well combined. Gradually whisk this gingersnap mixture directly into the sauce in the Dutch oven, ensuring no lumps form. Bring the gravy to a simmer over medium heat (approximately 93.33°C / 93°C) and cook for 10-15 minutes, stirring occasionally, until the gravy has thickened to a consistency that coats the back of a spoon.
9. 9Slice the rested about 1360 g Beef chuck roast against the grain into 0.635 cm thick slices. Serve the sliced Sauerbraten immediately, drizzled generously with the warm gingersnap gravy.

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