Sauerbraten Pot Roast Recipe

• Cuisine: German
• Course: Entrée
• Skill Level: Easy

Nutritional Information (per serving)

• Calories: 202
• Fat: 7g
• Protein: 25g
• Sodium: 794mg
• Carbohydrates: 8g

Ingredients:

1. 5 pound pot roast
   enough liquid made up of half and half of
   wine vinegar and water to cover meat (approx. 1 ½ qrts of each)
   2 teaspoons salt
   1 large onion, sliced
   2 bay leaves
   peppercorns
   3 ½ tablespoons cornstarch mixed with ½ cup cold water

Directions:

1. 1. Place meat in non-metal bowl, and combine other ingredients except cornstarch.
   2. Pour over meat to cover.
   3. Put bowl in refrigerator and let stand 3-4 days, turning meat daily.
   4. At end of this time, take meat from bowl and dry off, straining and reserving brine.
   5. Brown on all sides and cook like pot roast with about 3 cups reserved brine.
   6. Simmer, covered for about 4 hours, adding more liquid if necessary.
   7. Remove meat from pot.
   8. Add cornstarch and water to liquid in pot.
   9. Add reserved brine if necessary to bring up volume to 3 ½ cups.
   10. Simmer, stirring, until gravy thickens.