You are here

Mock Sauerbraten

  Pot roast 1⁄2 Ounce (Ehlers)
  Water 3⁄4 Cup (12 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Ground cloves 1⁄8 Teaspoon
  Pot roast 4 Pound
  Carrots 4 , quartered
  Onions 2 , quartered
  Sour cream 1⁄2 Cup (8 tbs)
  Crumbs 1⁄4 Cup (4 tbs)

Combine gravy mix, water, wine, vinegar and cloves in a 4-quart Dutch oven and stir to blend well.
Add pot roast, cover and cook in a preheated 350° oven for 2 hours.
Add carrots and onions, cover and cook 1 hour longer.
Remove pot from oven and set meat aside on warm platter.
Stir sour cream and gingersnap crumbs into sauce.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (16 votes)