Quick Sauerbraten

Recipe from

Oxmoor House


1 (4-pound) chuck roast
2 tablespoons vegetable oil
3 tablespoons brown sugar
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 bay leaf
1 1/2 teaspoons salt
1 teaspoon coarsely ground pepper
3/4 cup chopped onion
1 1/2 cups water, divided
2/3 cup red wine vinegar
2 to 4 tablespoons all-purpose flour


Brown roast on both sides in hot oil in a large Dutch oven. Combine sugar, ginger, cloves, allspice, bay leaf, salt, pepper, onion, 1 cup water, and vinegar; mix well, and pour over roast. Cover and simmer 1 1/2 to 2 hours or until roast is tender, turning once. Remove roast to serving platter.

Stir remaining water into flour; stir into pan drippings. Cook, stirring constantly, until thickened. Pour over roast.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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