German Pot Roast (Sauerbraten)

Name: German Pot Roast (Sauerbraten)
Yield: Serves 6 to 8
Ingredients: 6 cups, water; 2 cups, red wine vinegar; 2 , onions, halved and sliced thin; 1 , carrot, peeled and chopped; 1 , celery rib, chopped; 1 tablespoon, cracked black peppercorn; 1 , bay leaf; 1 (5-pound), boneless eye-round roast (see note); , Salt and pepper; 3 tablespoons, vegetable oil; 2 teaspoons, ground allspice; 1 teaspoon, ground ginger; 4 cups, low-sodium beef broth; 2 cups, dry red wine; 10 , pitted prunes; 10 , gingersnaps, broken into pieces; 2 tablespoons, unsalted butter

Main Courses
Beef

Appears in Cook's Country October/November 2010

Some things are worth waiting for, but 10 days for sauerbraten is too long.

SERVES 6 to 8

TIME 6¾-7¾ hours, plus 4 hours marinating

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