This is very much like the sauerbraten I make but quicker to make since you do not marinate it ahead of time. It still makes a delicious main dish for your meal. I started the roast in a skillet to brown and stared cooking and then transferred the meat to a slow cooker to complete.  I then made some mashed potatoes and mixed vegetables. The recipe did not make a gravy but I did using two tablespoons of cornstarch and then one heaping teaspoon of yogurt or sour cream.

1 3 lb. pot roast or any type of roast you prefer
salt
oil for frying
1/4 cup wine vinegar
1/4 cup oil
1/4 cup catsup (ketchup)
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon dried crushed rosemary
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard

In a pan brown the meat in a small amount of oil. Sprinkle a little salt on top. Mix the remaining ingredients. Cover tightly and simmer for 2 hours or until tender. Remove the meat to a platter to rest before slicing. Skim the excess fat from the sauce and spoon over the meat or make a gravy.

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