Kate's Easy German Sauerbraten

Ingredients

• 4-5 lbs. beef chuck roast
• 1/2 cup white vinegar
• 1/2 cup red wine
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• 2 bay leaves
• 1/2 cup beef broth
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons olive oil

Directions

1. In a medium bowl, combine the vinegar, red wine, onion, garlic, sugar, salt, pepper, paprika, ginger, and bay leaves. Stir to combine.
2. Place the beef chuck roast in a large resealable plastic bag. Pour the marinade over the roast and seal the bag.
3. Place the bag in the refrigerator and marinate the beef for at least 4 hours, turning the bag occasionally.
4. Preheat oven to 325 degrees F (165 degrees C).
5. Remove the beef from the marinade and discard the marinade.
6. In a large Dutch oven or heavy oven-proof pot, heat the olive oil over medium-high heat. Add the beef and brown on all sides, about 5 minutes per side. Add the beef broth and bring to a simmer. Cover the pot and place in the preheated oven.
7. Bake for 2 hours, or until the beef is tender. Remove from the oven and let cool slightly.
8. In a small bowl, combine the cornstarch and cold water. Stir until smooth.
9. Remove the beef from the pot and discard the cooking liquid. Place the beef on a cutting board and slice into thin slices.
10. Return the sliced beef to the pot. Pour the cornstarch mixture over the beef and stir to combine. Simmer over medium heat until the sauce is thick and bubbly, about 5 minutes.
11. Serve warm.

Interesting Facts

• Sauerbraten is a traditional German dish that is usually made with beef, though it can also be made with pork or lamb.
• Sauerbraten is often served with red cabbage or sauerkraut and boiled potatoes.
• The marinade for Sauerbraten typically contains vinegar, red wine, and spices such as ginger, nutmeg, and cloves.
• Sauerbraten is a type of pot roast, meaning it is slow-cooked in liquid.