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Easy Sauerbraten
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- #92693
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 boneless pot roast, about 4 pounds (chuck or brisket works well)
salt and pepper
1 quart commercial beet borscht
1/4 cup white vinegar
1/4 cup vegetable oil
2 large onions, sliced
8 gingersnaps
directions
Sprinkle meat with salt and pepper on all sides. Place in large bowl and pour borscht and vinegar over. Cover and refrigerate for 2 days.
Drain, reserving marinade.
In a Dutch oven or large pot, heat oil and brown roast on all sides. Add onions and reserved marinade. Cover tightly and simmer 1-1/2 to 2 hours or until meat is tender.
Remove roast and cut into thick slices.
Skim fat from pan juices. Stir enough gingersnaps into pan juices to thicken slightly. Season to taste with salt and pepper.
Serve with plenty of wide noodles and red cabbage cooked with apples.
added by
collegemom
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 19, 2013
I actually found beet borscht at the supermarket. Eww, it looked like it had been sitting on the store shelf for a decade. Regardless, I shook it up and applied it as the marinade and the roast tasted darn good. You've really gotta plan this recipe out in advance, though. Two days of marinating.