Learned this from my German nana! So tasty and delish!

Today, we're making a comforting German-Style Pot Roast, also known as Sauerbraten. This dish is a beloved classic in German cuisine and brings a delightful tangy flavor thanks to the marinade. It's perfect for family gatherings or a cozy meal on a cold day. The long marinade and slow cooking process make the meat incredibly tender and flavorful, making it well worth the effort.

German-Style Pot Roast pairs beautifully with traditional sides like red cabbage, spaetzle, or dumplings. For a more familiar touch, mashed potatoes or a simple green salad can also complement the rich flavors. Don't forget the crusty bread to soak up all those delicious juices!

Servings: 6-8 servings

3-4 pounds beef roast (chuck or rump)
1 cup red wine vinegar
1 cup red wine
1 cup water
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 bay leaves
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon whole cloves
1 teaspoon juniper berries (optional)
1/4 cup gingersnap cookies, crushed (for thickening the sauce)
2 tablespoons vegetable oil

1. In a large bowl, combine red wine vinegar, red wine, and water. Add chopped onion, carrots, celery, garlic, bay leaves, sugar, salt, pepper, cloves, and juniper berries.

2. Place the beef roast in the marinade and cover. Refrigerate for at least 24 hours, turning the meat occasionally to ensure it marinates evenly.

3. Preheat your oven to 325°F (160°C).

4. Remove the roast from the marinade and pat it dry with paper towels. Reserve the marinade and vegetables.

5. In a large Dutch oven or oven-safe pot, heat vegetable oil over medium-high heat. Brown the roast on all sides to develop a rich color.

6. Once browned, pour the reserved marinade and vegetables into the pot with the roast. Bring the liquid to a simmer.

7. Cover the pot with a lid and transfer it to the preheated oven. Roast for 3-4 hours, or until the meat is fork-tender.

8. Once the roast is done, remove it from the pot and set it aside to rest. Strain the liquid to remove the vegetables and bay leaves.

9. Return the strained liquid to the pot and bring it to a simmer on the stove. Stir in the crushed gingersnap cookies to thicken the sauce. Continue to cook for a few minutes until the sauce reaches your desired consistency.

10. Slice the pot roast and serve it with the rich, tangy sauce drizzled on top.

For a milder flavor that might appeal to picky eaters, you can reduce the amount of red wine vinegar and increase the water in the marinade. If you can’t find juniper berries, they can be omitted or substituted with a small amount of gin. To make the dish gluten-free, you can thicken the sauce with cornstarch instead of gingersnap cookies. Simply mix 1-2 tablespoons of cornstarch with cold water and stir it into the simmering sauce until thickened.