Same Day Sauerbraten - simple version - delicious

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics flavor without alcohol.

beef roast

🥗Healthier: pork roast

💰Cheaper: chicken thighs

Chicken is more affordable and lower in fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar adds depth without extra cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and cost.

Prepare the braising liquid by whisking together the red wine vinegar, beef broth, and brown sugar in a container; set aside.

Pat dry the boneless roast with a paper towel and season with salt and black pepper or Montreal steak spice to taste.

In a Dutch oven, heat the Extra Virgin Olive Oil and sear the roast on all sides; remove the roast and set aside.

In the same pot, add the sliced onion, carrot, and celery, and sauté for 5 minutes.

Add the whole cloves, ground allspice, minced ginger, and bay leaf to the pot, stir to combine, and sauté for 1 minute.

Return the roast to the pot and add the prepared braising liquid; bring to a boil, then reduce heat to simmer for 4 hours with the lid on, turning the roast over at the 2-hour mark.

Carefully remove the roast from the pot and set aside as it will be very tender.

Strain the solids from the braising liquid and return the liquid to the pot to make the gravy.

On medium heat, add the crushed gingersnap cookie crumbs to the braising liquid and stir regularly for 3-4 minutes until the gravy thickens.

Slice the roast and serve with gravy poured over it and additional gravy on the side.

Cooking Techniques

Equipment Needed

Spice Level: