Beef Sauerbraten

Beef Sauerbraten

Directions

  1. Combine marinade ingredients in large non-reactive saucepan.  Bring to a boil.  Remove from heat; cool slightly.  Place beef roast and marinade in food-safe plastic bag; turn roast to coat.  Close bag securely and marinate overnight or as long as 24 hours, turning occasionally.   
  2. Preheat oven to 325°F.  Remove beef roast from marinade; strain and reserve marinade. Pat roast dry with paper towel.  Heat vegetable oil in a large stock pot on medium heat until hot.  Place roast in stock pot; brown evenly.  Remove roast from stock pot.     
  3. Place roast, fat-side up, in large shallow roasting pan.  Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat.  Add reserved marinade; cover pan tightly with aluminum foil. Roast in 325°F oven 1-1/4 to 1-3/4 hours.  Remove roast when meat thermometer registers 135°F for medium rare.  Transfer roast to carving board, reserving liquid. Tent loosely with aluminum foil.  Let stand 15 to 20 minutes.  (Temperature will continue to rise about 10°F to reach 145°F for medium rare.) 


Sauce:

  1. Meanwhile, in same stockpot, combine liquid from roast, 1/2 cup water, gingersnaps and sugar; bring to a boil, stirring occasionally until sugar and gingersnaps are dissolved.  Whisk flour into remaining 1/2 cup cold water.  Stir flour mixture into sauce; cook over medium to medium-high heat 6 to 8 minutes until thickened.  Stir in browning and seasoning sauce and pepper.  Keep warm. 
  2. Carve roast into thin slices.  Spoon sauce over beef.  Serve with roasted potatoes and braised cabbage.