Sauerbraten (German Pot Roast)

Ingredients

• about 1360 g Beef chuck roast
• 1 cup Red wine vinegar
• 1 cup Water
• 1/2 cup Red wine
• 1 Onion
• 2 Carrots
• 2 stalks Celery
• 2 Bay leaves
• 6 Juniper berries
• 1 tsp Black peppercorns
• 4 Allspice berries
• 2 tbsp Brown sugar
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 1/4 cup Gingerbread crumbs

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

Instructions

1. 1In a large bowl, combine the 1 cup red wine vinegar, 1 cup water, 1/2 cup red wine, 1 roughly chopped onion, 2 roughly chopped carrots, 2 roughly chopped celery stalks, 2 bay leaves, 6 juniper berries, 1 teaspoon black peppercorns, 4 allspice berries, 2 tablespoons brown sugar, and 1 teaspoon salt. Place the about 1360 g beef chuck roast into this mixture, ensuring it is completely submerged.
2. 2Cover the bowl tightly and refrigerate for 24 hours to 3 days, turning the roast once or twice a day to ensure even marination.
3. 3Remove the about 1360 g beef chuck roast from the marinade. Pat the roast completely dry on all sides using paper towels, then set the marinade aside in the bowl; it will be used later.
4. 4Heat the 2 tablespoons vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches approximately 205°C (200°C). Carefully place the dried about 1360 g beef chuck roast into the hot oil and sear it on all sides until deeply browned, which will take about 3 to 4 minutes per side.
5. 5Pour the reserved marinade, including all the vegetables and spices, over the seared about 1360 g beef chuck roast in the pot. Bring the liquid to a simmer over medium-high heat, then immediately reduce the heat to low, cover the pot tightly, and cook for 3 to 4 hours. The roast is done when it is very tender and can be easily pierced with a fork, and its internal temperature reaches at least 71°C.
6. 6Carefully remove the tender about 1360 g beef chuck roast from the pot and place it on a cutting board. Let the roast rest for at least 10 minutes; this allows the juices to redistribute, making the meat more moist.
7. 7Strain the cooking liquid from the pot through a fine-mesh sieve into a separate bowl, discarding all the solids (vegetables, bay leaves, juniper berries, peppercorns, and allspice berries). Return the strained liquid to the clean large, heavy-bottomed pot or Dutch oven.
8. 8Place the Dutch oven with the strained liquid over medium heat, aiming for approximately 150°C. Whisk in the 1/4 cup gingerbread crumbs continuously until the sauce thickens slightly, which should take about 2 to 3 minutes; the sauce will appear glossy and coat the back of a spoon.
9. 9Slice the rested about 1360 g beef chuck roast against the grain into serving portions. Serve the sliced sauerbraten immediately with the thickened gravy spooned generously over the top.

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