TRADITIONAL SAUERBRATEN (GERMAN SWEET & SOUR BEEF ROAST)

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.

Marinate the chuck roast in a mixture of red wine vinegar, red wine, diced carrots, garlic, thyme, whole cloves, bay leaves, sugar, salt, and black pepper for a minimum of 4 days, up to 2 weeks in the refrigerator.

After marinating, remove the roast and pat it dry with paper towels.

In a stockpot, combine diced spring onions, carrots, garlic, thyme, rosemary, salt, black pepper, bay leaves, cloves, sugar, and the marinating liquid.

Bring the mixture to a boil and then cover and simmer for 10 minutes.

Nestle the roast into the simmering mixture, ensuring it is covered. If not fully submerged, turn it once a day during marination.

After marinating, strain the vegetables from the broth, keeping both the broth and the vegetables.

Cook bacon in a pan, then add flour to create a roux, stirring for a couple of minutes.

Add the reserved broth back into the mixture and bring to a boil, stirring to thicken.

Cooking Techniques

Equipment Needed

Spice Level: