Salzburger Sauerbraten Recipe

Name: Salzburger Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-pound) chuck roast; 3 cups dry red wine; 1 large onion, sliced; 1 cup diced celery; 3/4 cup diced carrots; 12 whole peppercorns; 6 bay leaves; 4 whole cloves; 2 teaspoons salt; 1/4 cup plus 2 tablespoons shortening, divided; 1/4 cup all-purpose flour; 1 tablespoon sugar; 10 gingersnaps, finely crushed

Servings: persons

1 (4-pound) chuck roast
3 cups dry red wine
1 large onion, sliced
1 cup diced celery
3/4 cup diced carrots
12 whole peppercorns
6 bay leaves
4 whole cloves
2 teaspoons salt
1/4 cup plus 2 tablespoons shortening, divided
1/4 cup all-purpose flour
1 tablespoon sugar
10 gingersnaps, finely crushed

1
Place roast in a very large plastic, glass, or stainless steel container. Combine wine, onion, celery, carrots, peppercorns, bay leaves, cloves, and salt; mix well, and pour over roast. Cover and refrigerate 5 days, turning roast each day.
2
Remove roast from marinade; pat dry. Strain marinade, reserving marinade liquid; set aside. Discard vegetables and spices.
3
Melt 2 tablespoons shortening in a large Dutch oven; brown roast on all sides. Add reserved marinade liquid. Bring to a boil. Reduce heat; cover and simmer over low heat 2 hours or until roast is tender. Remove roast to a warm serving platter, reserving pan liquid in Dutch oven.
4
Melt remaining 1/4 cup shortening in a large skillet; add flour and sugar. Cook, stirring constantly, until flour is browned. Gradually add 1 1/2 cups reserved pan liquid, stirring with a wire whisk. Cook over medium heat, stirring constantly, until gravy is thickened and bubbly.
5
Combine gravy with remaining pan liquid in Dutch oven, mixing well. Add gingersnap crumbs; cook, stirring constantly, until smooth and thickened. Spoon gravy over roast.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (4-pound) chuck roast, 3 cups dry red wine, 1 large onion, sliced, 1 cup diced celery, and more.

Yes, Salzburger Sauerbraten falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salzburger Sauerbraten

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