Sauerbraten is a German pot roast, traditionally made from beef (often top round) that is marinated for several days in a sour mixture of wine, vinegar, and spices. This long pickling process tenderizes the meat, which is then slow-cooked and served with a rich, slightly sweet-and-sour gravy.

Prep Time	Cook Time	Serves
4 Days (Marinating)	3 hours	8

Part A: Ingredients

• Meat: 3-4 lbs Beef Rump Roast or Top Round.
• Marinade: 2 cups Red Wine Vinegar, 2 cups Water, 1 large Onion (sliced), 1 Carrot (sliced), 1 Bay Leaf, 1 tsp Whole Black Peppercorns, 4 Cloves.
• Braise: 2 Tbsp Oil, 1 Tbsp Flour.
• Sauce Thickener: 1/2 cup Crushed Ginger Cookies (Lebkuchen or Aachener Printen) or Gingersnaps.
• Serve: Potato Dumplings (Kartoffelknödel) or Spätzle.

Part B: Instructions

Step 1: Marinate the Beef (4 Days)

1. In a non-reactive dish (glass or ceramic), combine all the marinade ingredients.
2. Submerge the beef roast completely in the marinade. Cover tightly and refrigerate for 3 to 4 days, turning the meat once a day.

Step 2: Sear and Braise

1. Remove the meat from the marinade and pat it thoroughly dry. Strain and reserve the marinade liquid and vegetables.
2. In a large Dutch oven, heat the oil over high heat. Sear the beef on all sides until deep brown. Remove the beef.
3. Add the reserved marinade vegetables (onions, carrots) to the pot and sauté for 5 minutes. Stir in 1 Tbsp of flour.
4. Return the beef to the pot. Pour the reserved marinade liquid over the beef. It should cover the meat; add a little water if needed.

Step 3: Slow Cook

1. Bring the liquid to a simmer. Cover the pot tightly and transfer to an oven preheated to $325^{\circ} \text{F}$ ($160^{\circ} \text{C}$).
2. Braise for 3–3.5 hours, or until the meat is fork-tender.

Step 4: Finish the Gravy

1. Remove the roast from the pot and keep it warm.
2. Strain the liquid and discard the vegetables and spices. Return the liquid to the pot.
3. Crush the ginger cookies/gingersnaps finely and whisk them into the sauce. This thickens and adds the characteristic sweet/spicy finish. Simmer for 5 minutes.
4. Slice the Sauerbraten thickly. Serve topped with the gravy, alongside dumplings or Spätzle.