Summary

Ingredients

• 600 g roast beef (pot roast)
• 1 bag spice mixture (sauerbraten seasoning)
• 2 bay leaves
• 1 bunch soup vegetables (celery, leek, carrots)
• 1 medium onion (s)
• 2 tablespoon oil, neutral
• 400 ml stock (meat stock, alternatively instant stock)
• 125 ml red wine
• 125 ml red wine vinegar
• salt and pepper
• 1 pinch (s) sugar
• 2 tablespoon tomato paste
• 3 tablespoon sauce thickener

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Instructions

1. Peel and wash the soup vegetables and cut into small pieces, peel and quarter the onion.
2. Bring red wine vinegar, red wine, bay leaves and the sauerbraten seasoning with the vegetables to the boil in a saucepan and allow to cool.
3. Wash the meat, pat dry and place in a large freezer bag with the marinade. Close tightly and marinate in the refrigerator for 5-6 days. Turn the bag over so that the meat marinates evenly.
4. Preheat the oven with an ovenproof dish to 100 ° C top / bottom heat (gas stove: level 2).
5. Remove the meat from the marinade and dry it well. Sieve the marinade.
6. Heat the oil in a roasting pan. Fry the marinated roast in it on all sides for about 7 - 8 minutes. Remove from the pan and place in the baking dish.
7. Fill up the sifted marinade with the meat stock up to 500 ml and pour into the casserole, season with salt and pepper, sugar and the tomato paste and bring to the boil while stirring. Pour the stock over the sauerbraten into the baking dish and cook on the middle rack for about 5 hours. Take the sauerbraten out of the oven and wrap it in a piece of aluminum foil and let it rest.
8. For the sauce, pour the cooking liquid into a small saucepan and bind with a sauce thickener to suit your taste.
9. Tip: Cranberries (approx. 40 g) or chopped walnuts, which you warm up in the sauce, taste very tasty.