Ingredients
Scale
- 3 pounds beef roast
- 1 cup red wine vinegar
- 2 cups water
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 2 tablespoons vegetable oil
- 1 tablespoon flour
Instructions
- In a large bowl, combine the vinegar, water, onion, garlic, bay leaves, sugar, salt, pepper, cloves, and allspice to make the marinade.
- Place the beef roast in the marinade, cover, and refrigerate for at least 3 days, turning occasionally.
- Remove the roast from the marinade and pat dry with paper towels.
- In a large Dutch oven, heat the oil over medium-high heat and brown the roast on all sides.
- Add the reserved marinade to the pot and bring to a simmer.
- Cover the pot and place it in a preheated oven at 325°F (165°C) for about 3 hours, or until the meat is tender.
- Once done, remove the roast from the pot and let it rest before slicing.
- To make the gravy, strain the cooking liquid, then return it to the pot and thicken with flour if desired.
Notes
- For best results, marinate the beef for at least 3 days.
- Serve with red cabbage and potato dumplings for a traditional German meal.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Oven
- Cuisine: German
- Diet: None
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 1g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg