Sauerbraten - Just Dutch Oven Recipes

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2 1/2 c Water
1 1/2 c Red wine vinegar
1 Carrot -- finely chopped
1 Celery rib -- finely chopped
2 md Onions -- sliced
8 Whole cloves
4 Bay leaves
1/2 ts Whole peppercorns
3 lb Beef rump roast Or eye of round
1/4 c Butter or margarine

Gingersnap Gravy:
1/2 c Water
2 tb Sugar
1/2 c Gingersnap crumbs -- about 12 cookies

In a medium saucepan, combine the first eight ingredients; bring to a boil. Place roast in a glass bowl. Pour hot marinade over; cover and refrigerate for 48 hours, turning meat twice each day. Remove roast, reserving marinade; pat dry with paper towel. In a Dutch oven, brown the roast on all sides in butter. Strain marinade; discard vegetables and seasonings. Add marinade to Dutch oven. Cover and simmer until meat is tender, about 3 hours. For gravy, remove 1-1/2 cups of the pan juices to a skillet; add water and sugar. Bring to a boil, gradually dissolving sugar. Add gingersnap crumbs; simmer until the gravy thickens. Serve with sliced roast. Yield: 8 servings