Bavarian Sauerbraten Recipe

Bavarian Sauerbraten Recipe (Slow Cooker) West Via …

WEBSep 15, 2021 · Turn slow cooker to low and cook for 7-8 hours (check the manual for cooking roast, each machine is slightly different.) Once roast …

Rating: 4.9/5(29)
1. Combine 2 cups brith, wine, vinegar, one of the onions, the crushed garlic, sprigs of thyme, juniper berries, peppercorns and cloves in a pan. Bring to a boil then simmer for 5 minutes. Allow to cool completely.
2. Once marinade has cooled, place the roast in a large ziplock bag and pour the marinade over the top. Seal the bag after removing any air pockets. Place bag in fridge to marinate for 48 hours. Turning a couple of times to make sure meat is well covered in all edges.
3. Once marinade is done remove the meat from the zip lock bag. Strain solids reserving 2 cups of the vinegar/wine liquid. Use a paper towel to dry roast, and season generously with salt and pepper.
4. Preheat a large pot (or if your slow cooker allows, heat that to high. Add olive oil and once hot, add the roast browning all sides for about 4 minutes per side. (top, bottom and the sides too.)

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Sauerbraten (German pot roast) • The View from Great …

WEBSep 16, 2020 · Make the recipe as written up through step 3. In step 4 place the meat and marinade in your Instant Pot and cook on high …

Rating: 4.9/5(21)
1. Put all the marinade ingredients into a large non-reactive pot such as cast iron (make sure it's big enough to hold the marinade and meat.) Bring to a boil, then let cool to room temperature.
2. Submerge the chuck roast into the marinade, and cover tightly. Refrigerate for up to 3 days. If your meat is not fully covered in liquid, plan to give it a turn every day so it marinates evenly. You can also do this in a very large heavy duty zip lock bag.
3. Remove the meat from the marinade (it will be beautifully pink from the wine) and pat it dry, removing any stray bits of veggie as well. Remove the marinade to a bowl and wipe out the pot. Lightly coat the bottom of the pot with oil and heat until quite hot but not smoking. Brown the meat on all sides.
4. Add the marinade back into the pot with the meat and bring to a boil. Scrape up any browned bits from the bottom as you heat. Now you have a choice: either turn the heat down, cover, and let gently simmer on the stove for 2 1/2 to 3 hours, or you can cover and put the pot into a 325F oven for the same amount of time. Note: whichever method you choose, you want the pot to be a gentle simmer, not a rolling boil, so adjust heat accordingly. I check it a few times during cooking to make sure.

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