In a large bowl, combine the water, vinegar, cloves, bay leaves, salt & brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2 gallon resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate 1 - 2 days, turning twice each day.
Discard marinade and spice. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade.
Cover and bake at 325 degrees for 3 - 3 1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.
Originally Submitted
8/5/2010
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