Marinated Pot Roast - Aachener Sauerbraten

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Marinated Pot Roast - Aachener Sauerbraten

Traditional Marinated Pot Roast with Gingerbread Gravy

Prep Time10

Cook Time4

Chill Time3

Total Time4 10

Course: Main Course

Cuisine: German

Keyword: Beef, Gingerbread, Gravy

Servings: people

Calories: 491kcal

Ingredients

Marinade

1 bottle Red Wine
1 cup Red Wine Vinegar
1 Carrot sliced
1 Leek sliced
1 Yellow Onion peeled and roughly chopped
¼ Celeriac roughly chopped, can be substituted by celery stalks
2 Bay Leave
4 Cloves
2 Allspice Berries
10 Pepper Corn

Pot Roast

3 lb. Pot Roast or Chuck Roast or Round Roast
6 Aachener Printen (Gingerbread) the classic ones (not chocolate covered) or you can use ginger snaps

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Instructions

Put all the marinade ingredients into a large non-reactive pot such as enameled cast iron (make sure it's big enough to hold the marinade and meat.) Bring to a boil, then let cool to room temperature.
1 bottle Red Wine, 1 cup Red Wine Vinegar, 1 Carrot, 1 Leek, 1 Yellow Onion, ¼ Celeriac, 2 Bay Leave, 4 Cloves, 2 Allspice Berries, 10 Pepper Corn
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 lb. Pot Roast
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.
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 3 to 4 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. The chuck roast should lay ¾ in the marinade, if there is not enough liquid, add some water.
Carefully remove the meat and place it onto a large piece of tin foil. Turn off the oven. Wrap the meat up and place it into the warm oven.
Strain the contents of the pot and discard the solids. I like to put the liquid into a large saucepan at this point.
Bring the gravy back to a boil. Crumble the Aachener Printen (Gingerbread) into smaller pieces and add to the gravy. Let the sauce cook for 5 minutes and use a handheld blender to puree the gingerbread. Simmer until the gravy thickens slightly. If necessary, thicken the gravy by mixing 1 tbsp. corn flour with 1/2 cup of the cold water.
6 Aachener Printen (Gingerbread)
Optional: If you are looking for a richer gravy, you can add the veggies from the marinade to the gravy before you blend the sauce. But you need to make sure that you don't get any of the spices into the gravy. Cook the veggies with the gravy for 20 minutes to soften the veggies. After pureeing, you should strain the gravy through a sieve.
Season the gravy with salt and pepper
Slice meat thinly and place it in the sauce. Serve with potato dumplings or Spätzle, red cabbage and homemade apple sauce

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