Saurbraten--Pennsylvania Dutch Cooking – a delicious recipe with chuck roast, onions, bacon, allspice, sugar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place meat in non-reactive dish or bowland cover with wolution of half vinegar and half water, put in two large onions, sliced.
2
Do this two or three days before the meat is wanted.
3
On the day before it is to be cooked, cut 4 slices of bacon into 1 inch pieces and chop fine 1 tablespoon of the onion which has been soaking in the vinegar.
4
Cut holes in themeat 1 or 2 inches apart and stuff bits of the bacon and chopped onion into the holes.
5
Put the meat back into the solution, add 1 tablespoon whole cloves and 1 teaspoon whole allspice.
6
Bake the meat as a pot roast in part of the solution, until tender.
7
Use more of the solution, adding sugar to taste, in making the gravy which will be almost black.
342
kcal
Calories
17
g
Fat
30
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 each beef chuck roast, 2 each onions sliced, 4 slices bacon, 1 tablespoon cloves whole, and more.
Yes, Saurbraten--Pennsylvania Dutch Cooking falls under the Meat & Poultry 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
