4 lbs. beef for pot roast 2 tsp. salt
1 tsp. ground ginger
2 cups cider vinegar

2 1⁄2 cups water
2 medium onions, sliced
2 Tbsp. mixed whole pickling spice
2 bay leaves
1 tsp. peppercorns
8 whole cloves
1/3 cup sugar (I don’t think Mm ever put the sugar in)
2 Tbsp. fat
Flour or gingersnaps (Mom never put the gingersnaps in)

Rub meat with salt and ginger; put in lg. bowl. Combine remaining ingredients except fat and flour. Bring to boil and pour over meat. Cool. Cover and put in refrigerator for 3 days. Turn meat once each day. Remove meat from pickling liquid; reserve liquid. Dry meat with paper towel. Brown meat on all sides in fat in heavy kettle. Put on rack; add one cup reserved pickling liquid and half the onions and spices from liquid. Cover tightly and simmer very slowly for 3 1⁄2 hours; or until tender, adding more liquid as needed. Remove meat to hot platter. Strain liquid in pan and return to heat; strain in additional pickling liquid to make about 2 cups. Skim off excess fat. Thicken gravy with a little flour mixed with cold water, or thicken with 6 crumbled gingersnaps. Serve with sliced meat, mashed potatoes, rice or potato dumplings.
Makes 6 Servings

That is exactly how Mom had the recipe written down. I think it has changed a tad over the years. We now just cook the roast in the juice in a crock-pot. We reserve the liquid to mix with onion gravy.

~Henrike W. Bevan

I think this is the recipe that Mom is most famous for. No one can match Mom’s Sauerbraten.


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