---
title: Sauerbraten (German Vinegar-Braised Pot Roast)
servings: 6
prep time: 30 minutes
cook time: 170 minutes
source: https://mycibora.com/recipes/sauerbraten
---

Gather @beef chuck roast{1.2%kg}, @red wine vinegar{400%ml}, @red wine{250%ml}, @gingerbread cookie{60%g}, @all-purpose flour{2%tbsp} and @vegetable oil{3%tbsp}.

Combine the vinegar, wine, @onion{2}, @carrot{2} and @bay leaf{3%leaf} in a pot; bring to a boil, then cool completely.

Submerge the beef in the cooled marinade, cover and refrigerate, turning the roast once a day. ~{48%hours}

Lift the beef out and pat dry, reserving the marinade; dust with flour and sear on all sides in hot oil until deeply browned.

Strain the marinade vegetables back into the pot with the beef; add enough of the marinade liquid to come halfway up the roast.

Cover and braise on low heat until fork-tender, turning halfway through. ~{150%minutes}

Lift out the roast to rest; stir the crumbled gingerbread and @raisins{50%g} into the braising liquid and simmer until glossy and thickened. ~{5%minutes}

Slice the beef against the grain and blanket with the gravy.