Ingredients and Weight:
- 3 pounds chuck roast
- 1 cup red wine vinegar
- 1 cup water
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup molasses
- 1 tablespoon ground ginger
- 1 tablespoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 large carrots, peeled and cut into sticks
- 3 large celery sticks, cut into sticks
- 2 large onions, quartered
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the red wine vinegar, water, brown sugar, soy sauce, molasses, ginger, allspice, salt, and pepper.
- Submerge the chuck roast in the marinade and cover with plastic wrap. Refrigerate for at least 3 hours, or overnight.
- Preheat oven to 300°F (150°C).
- Remove the roast from the marinade and pat dry. Reserve the marinade.
- Season the roast with salt and pepper.
- Heat a large Dutch oven or roasting pan over medium heat. Sear the roast on all sides until browned.
- Add the carrots, celery, and onions to the pan and cook until softened about 5 minutes.
- Pour the reserved marinade over the roast and vegetables.
- Cover the pan and place in the preheated oven.
- Roast for 4-6 hours, or until the meat is tender and falls apart easily.
- Remove the roast from the oven and let rest for 15 minutes before slicing.
Nutritional Information:
- Calories: 450 per serving
- Fat: 20 grams
- Carbohydrates: 40 grams
- Protein: 30 grams
Dish Characteristics:
- Tender and flavorful chuck roast
- Sweet and tangy marinade
- Colorful and flavorful vegetables
User Comments:
- "This is the best sauerbraten I've ever had! The meat was so tender and the marinade was perfect."
- "I'm not usually a fan of sauerbraten, but this was delicious. The American twist was a great addition."
- "I made this for a party and it was a huge hit. Everyone raved about it."
Special Precautions and Tips:
- If you can't find red wine vinegar, you can use apple cider vinegar instead.
- For a more intense flavor, marinate the roast for longer.
- Serve with mashed potatoes or egg noodles.
