Traditional Sauerbraten Recipe

In a large bowl, combine red wine vinegar, water, red wine, onion, garlic, bay leaves, peppercorns, cloves, brown sugar, salt, and pepper.

Place the beef roast in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 48 hours, turning the bag occasionally.

Preheat the oven to 325°F (160°C).

Remove the beef from the marinade and pat it dry with paper towels, reserving the marinade.

In a Dutch oven or large oven-safe pot, heat the vegetable oil over medium-high heat. Brown the beef on all sides, then remove it from the pot and set aside.

Strain the marinade and discard the solids. Reserve the liquid.

Return the beef to the pot and pour the reserved marinade over it. Cover the pot and transfer it to the preheated oven.

Roast the beef for about 3 hours or until it is tender, basting it occasionally with the cooking liquid.

Once cooked, remove the beef from the pot and let it rest for a few minutes before slicing.

In the meantime, prepare the gravy. Melt the butter in a small saucepan over medium heat. Stir in the flour to make a roux. Cook for 1-2 minutes, then gradually whisk in the cooking liquid from the sauerbraten. Continue cooking and whisking until the gravy thickens.

Serve the sliced sauerbraten with mashed potatoes, red cabbage, and the prepared gravy.