Sauerbraten for Man Food Mondays
From Calculus to Cupcakes
From Calculus to Cupcakes
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  • 1 hour of it getting from the office to the I
  • 2 to
  • 5 lb Chuck roast (this is great with a venison or pork roast)
  • 3 cups Vinegar (cider vinegar or red wine vinegar is optional)
  • 3 to
  • 5 cups Water
  • 1 Medium Onion quartered
  • 4 Celery tops (the leafy part)
  • 5 large Carrots sliced
  • 1 ½ tbsp Pepper corns
  • 1 Clove per pound
  • 1 tbsp Kosher salt
  • 2 bay leaves
  • 12 juniper berries (optional) ((if you cannot find the juniper berries substitute 1 ½oz of Gin))
  • oz
  • 5 minutes and set it aside to cool before placing the Roast in it and putting it in the Refrigerator. I had enough liquid to cover the roast so I only turned it once a day
  • 1/3 cup of brown sugar
  • 1 tbsp butter
  • ½ cup all purpose flour
  • 10 minutes Reduce the heat and simmer for around 2 to 3 hours OR you can preheat the oven to 325° and cook for 4 hours I have made this in a slow cooker by cooking it on high for 2 hours and then finishing the cook on low for 6 hours So now you have options…..No I have not cooked it on the smoker….BUT…. who knows it might be great LOL.
  • 10 minutes, then kept at a high temp for anywhere from 2 to 8 hours, this should be plenty of time to kill any food born bacteria that may have developed. IF this is a great concern for you then I suggest that some time during the cooking phase of the meal makeup a second batch of the marinade ingredients to use to make the gravy.



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