Sauerbraten is a traditional German pot roast, famous for being marinated for several days in a mixture of vinegar, wine, and spices. The marinating process tenderizes the meat, which is then slow-cooked until meltingly tender, and the resulting pan juices are thickened into a rich, sweet-and-sour gravy.

Prep Time	Cook Time	Serves
3-5 Days (Marinating)	3-4 hours	6-8

Part A: Ingredients

• Meat: 3 lbs Beef Rump Roast or Round.
• Marinade: 2 cups Red Wine Vinegar, 1 cup Dry Red Wine, 2 cups Water, 1 large Onion (sliced), 1 large Carrot (sliced).
• Spices: 1 Tbsp Black Peppercorns, 1 Tbsp Juniper Berries (optional), 5 Whole Cloves, 3 Bay Leaves, 1 tsp Salt.
• Gravy Finish: 2 Tbsp Oil, 2 Tbsp Flour, 2-3 Crushed Gingerbread Cookies (Lebkuchen), $1/4$ cup Raisins (optional).

Part B: Instructions

Step 1: Marinate the Beef (3–5 Days)

1. In a large, non-reactive container (glass or ceramic), combine the vinegar, red wine, water, sliced onion, carrot, peppercorns, juniper berries, cloves, bay leaves, and salt.
2. Place the beef roast into the marinade, ensuring it is fully submerged (add more water/vinegar if necessary).
3. Cover and refrigerate for 3 to 5 days, turning the meat once a day.

Step 2: Sear the Roast

1. Remove the beef from the marinade and pat it completely dry. Strain and reserve all the marinade liquid and vegetables.
2. Heat the oil in a Dutch oven or large pot over high heat. Sear the beef on all sides until deep brown. Remove the beef and set aside.

Step 3: Slow Cook

1. Add the reserved strained marinade vegetables (onions, carrots, etc.) to the pot and sauté for 5 minutes.
2. Return the beef to the pot. Pour the reserved strained marinade liquid over the beef. Bring the liquid to a simmer.
3. Cover the pot tightly and transfer it to a preheated oven at $325^{\circ} \text{F}$ ($160^{\circ} \text{C}$).
4. Bake for 3 to 4 hours, or until the meat is fork-tender.

Step 4: Finish the Gravy

1. Remove the meat from the pot and keep it warm.
2. Strain the cooking liquid into a saucepan, discarding the vegetables.
3. Bring the liquid to a simmer. Whisk in the crushed gingerbread cookies (Lebkuchen) and the raisins (if using). The cookies thicken the sauce and add sweetness. Simmer until the gravy is thick and glossy.

Step 5: Serve

• Slice the Sauerbraten against the grain. Serve the slices generously topped with the sweet-and-sour gravy, traditionally alongside potato dumplings (Kartoffelknödel) and red cabbage.