Season flour with salt and pepper to taste and sprinkle over pork. Cover and let sit in the refrigerator for 2-3 days to marinate. Slice roast into 1/2 thick slices and pour gravy liberally over everthing. Instructions To prep, place pork, onions, vinegar, water, salt, black pepper, sugar, cloves and bay leaves in a large pot.Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat. strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones).All the brown stains on the walls of your pan will ad flavor and color to your sauce! Ingredients 3 pounds beef round steak 1 tablespoon salt ground black pepper to taste 16 fluid ounces vinegar 1 cups sliced carrots 1 cup sliced onion 12 peppercorns 5 whole cloves 3 bay leaves 1 sprig fresh parsley, chopped 2 tablespoons all-purpose flour cup butter 8 gingersnap cookies. take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). Sauerbraten is a popular traditional German pot roast recipe that marinates a less tender cut of meat in a high acid marinade for days to make it soft and.once roasting time has finished transfer meat to a plate to rest.turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.roast covered for 1 1/2 hours at 350☏.ad broth and transfer everything to the oven.ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).push vegetables aside and brown roast from all sides in the very very hot roasting pan.
heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.spread a liberal amount of mustard onto roast.mix all dry ingredients together and rub onto roast.
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