Sauerbraten Sliders (Soy-Free)

Ingredients

• 2 lb Beef Chuck Roast
• 1 cup Red Wine Vinegar
• 1 cup Water
• 1 large Onion, sliced
• 2 medium Carrots, sliced
• 2 stalks Celery, sliced
• 2 leaves Bay Leaves
• 1 tbsp Juniper Berries
• 1 tsp Black Peppercorns
• 0.5 tsp Allspice Berries
• 2 cups Beef Broth
• 2 tbsp Arrowroot Powder
• 6 Gluten-Free Slider Buns

Instructions

1. 1In a large bowl, combine the red wine vinegar, water, onion, carrots, celery, bay leaves, juniper berries, peppercorns, and allspice berries.
2. 2Add the beef chuck roast to the marinade, ensuring it is fully submerged. Cover and refrigerate for at least 24 hours, or up to 3 days, turning occasionally.
3. 3Remove the roast from the marinade and pat dry. Reserve the marinade.
4. 4In a Dutch oven, sear the roast on all sides until browned.
5. 5Pour the reserved marinade over the roast. Add the beef broth.
6. 6Bring to a boil, then reduce heat, cover, and simmer for 3-4 hours, or until the beef is very tender.
7. 7Remove the roast from the Dutch oven and shred with two forks.
8. 8Strain the braising liquid into a saucepan. In a small bowl, whisk the arrowroot powder with 2 tablespoons of cold water to form a slurry.
9. 9Bring the braising liquid to a boil. Whisk in the arrowroot slurry and cook until the sauce thickens.
10. 10Return the shredded beef to the saucepan and toss to coat with the sauce.
11. 11Serve the Sauerbraten on gluten-free slider buns.

Substitutions

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