![]() ![]() ![]() The bay leaves were typically used whole. Some recipes called for these spices to be added whole, as in a bouquet garni, while other recipes used the spices ground. Essentially, they are pickling spices-bay leaves, peppercorns, ginger, cinnamon, cloves and allspice. In all of the recipes that I reviewed, and there were many, the typical spices used in this style of pot roast remained constant. Instead of the apples, I decided to go with apple cider, which I saw used in several recipes. Sometimes beer is used as the liquid, but wine or vinegar seemed to be more common.Īpples are also a common ingredient in pot roast in some parts of Germany. I think that balsamic vinegar would be outrageously good, but it wasn’t quite right for this meal. In keeping with a German flavor profile, I chose to use red wine vinegar. The roast gets tender and the flavors are well infused throughout the meat.Ī German pot roast has a sweet and sour combination – lighter on the sweet, heavier on the sour. I chose not to marinate the meat, but instead slow cooked it in a crock pot. Just like pot roast in America, recipes vary regionally and of course from family to family.įollowing my foray into research on German pot roast, I feel relatively comfortable with the recipe I have provided here. With a little research and some lucky hits on You Tube, I found that the typical German-style pot roast, sauerbraten, is customarily brined for several days in vinegar, wine and a few common spices. Was there really such a thing as “Bavarian” pot roast? Or was it a made-up name for a food item, sort of like “ Hawaiian Haystacks“? When I first encountered a recipe for this style of pot roast, I was skeptical about its authenticity. In honor of my German heritage, I decided to make something a bit German-ish: a German-Style Pot Roast, aka Bavarian Pot Roast or Saurbraten. They traded the Rhineland for the swamp land. They left the beauty of Germany and came into the wild, sweaty, bug biting, steaming hot summers of South Carolina. I feel really sorry for those poor Germans who came to the low country of South Carolina. My mom’s German ancestors settled in South Carolina. My dad’s German ancestors settled in Canada and Wisconsin. Many of my ancestors, on both sides of my family, came from Germany. My roots not only go deep into American and British soil, they also go wildly deep into German soil as well. Yep, my roots go very deep in American soil. I do have a copy of a plat map of Hartford, Connecticut from when it was first settled and I can find family names on the map. The earliest ancestors I can find came from England to the American colonies in the early 1600’s, you know – on the Mayflower – and went on to settle in Massachusettes and Connecticut. I love finding out about my family and their past, where they came from, what their lives were like and what may have brought them to America. Well, actually, it is more than a hobby it is an addiction. Whether you call it German Pot Roast, Bavarian pot roast, or Sauerbratan, dinner is done in hours instead of days. In this recipe, the marinating process is replaced by the slow cooking process in a crock pot. I slice the meat very thinly and return it to the pot to keep it warm.Often marinated for days in vinegar and wine, German-Style Pot Roast is tangy, sweet and full of rich, beef flavor.I turn the “saute” option on while I slice the meat (or for about 5 minutes) so the sauce absorbs the flavors of the ginger snaps.Blending is optional but I love the fact that makes the sauce a bit thicker. I still like to leave a few vegetables whole. During this time, I like to use an immersion blender to blend the sauce. After removing the roast from the pressure cooker, I let it rest for 5 to 10 minutes before slicing it.Remove the beef roast from the pressure cooker and add the ginger snap cookie crumbs into the sauce.Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes.Set the instant pot to meat/stew and set the timer to 55 minutes. Press the cancel/warm button and return the meat and any collected juices to the pressure cooker.This will help release any brown bits collected at the bottom. Add the red wine and vinegar and with a wooden spoon, scrape the bottom of the pot. ![]()
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