Patience is no longer needed thanks to your Instant Pot! You can throw this meal together in under an hour now. Allowing the meat to simmer for hours results in the tender, melt-in-your-mouth roast. Weekends used to be the best time to prepare for the slow process. Inexpensive vegetables such as onions, celery, carrots, turnips, and potatoes can be added to cook with the roast to complete the meal. Cooking it “low and slow” was the key in a covered casserole dish or Dutch oven at a high temperature resulting in soft middle and crispier, dark golden outsides. Traditionally, a pot roast is braised, browned on the stovetop, and then cooked in a liquid such as water, wine, stock, or broth. Chuck roasts tend to be the best cut for pot roast, which comes from the front of the cow because it is very rich and flavorful brisket and round cuts slice neater but aren’t as tender. A cheaper cut of beef stands up to the long cooking process (shortened significantly by pressure cooking!). Slice the meat and serve with the sauce poured over the top.The tougher the cut, the better the pot roast.Let the sauce reduce slightly then either strain or blend to make it relatively smooth. Put the Dutch oven on the stove on a medium heat, add the crushed ginger snap cookies and remaining butter and stir.Remove the meat from the pan, tent with foil to keep warm and set aside.Bring to a simmer, cover, then put in the oven for approximately 1 ½ hours until meat is tender.

Add the flour, stir, then pour in the marinade liquid (just the liquid, not the additional onions).Add the carrot and onion and soften them slightly. Melt butter in a Dutch oven and brown the meat on all sides.When ready to cook, remove the meat from the marinade and pat dry.Leave to marinade for 3 to 5 days, turning once or twice a day. Pour the cooled marinade over the meat, cover and refrigerate.Pat dry the beef and put in a non-reactive ceramic or glass dish big enough to also hold the marinade liquid but have meat largely submerged.Bring the mixture to a boil then turn off heat and let it cool. Pour the wine, vinegar and water in a pan and add the bouquet garni, bay leaf, salt and sliced onion.Put the herbs and spices for the bouquet garni in a piece of cheesecloth and tie it shut.

Ginger snap cookies are crumbled into the gravy! It might sound odd, I know, but the sweetness takes the edge off the acidity and adds a smoothness and depth to the sauce as well. In fact the name sauerbraten comes from the German words 'sauer' meaning 'sour' and 'braten' meaning 'roast meat'.īut maybe even more unusual is the finishing touch to this dish. You could almost argue that you pickle the meat before cooking it, as many recipes use pickling spices to infuse the marinating liquid, which is also very acidic. It is most commonly made with beef but can also be made with venison and other meats as well. It's that bit different from an American-style roast as the meat is first marinated in a spiced wine and vinegar liquid before roasting. Sauerbraten is a kind of German pot roast. And as it got closer to Christmas, the glass generally came with a slice of stollen.īut we also enjoyed some delicious plates of sausages with braised red cabbage and other classics like jaegerschnitzel and sauerbraten.

I loved that we sometimes just had to find an excuse to warm up with a glass of gluhwein (mulled wine) on a cold day.

Sauerbraten recipe instant pot