chuck, rump, or round of beef roast with salt and pepper. Best served with potato dumplings and sauerkraut. To make traditional German type sauerbraten, season a 4-5 lb.Slice roast into 1/2 thick slices and pour gravy liberally over everthing.Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat. strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones).All the brown stains on the walls of your pan will ad flavor and color to your sauce! take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary).once roasting time has finished transfer meat to a plate to rest.turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.roast covered for 1 1/2 hours at 350☏.ad broth and transfer everything to the oven.ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).Add steak pieces sprinkle with seasoned salt. push vegetables aside and brown roast from all sides in the very very hot roasting pan. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray.heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.but also from venison, lamb, mutton, pork, and traditionally, horse. spread a liberal amount of mustard onto roast. Sauerbraten (German: sour roast from sauer for sour or pickled and Braten for.mix all dry ingredients together and rub onto roast.
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