Sauerbraten

If you would've ever told me I'd be cooking sauerbraten I would've called you a liar. Or crazy. It's German, and has "sauer" in the name, which I associate with sauerkraut. No thank you. So how did I come to be making this recipe, you ask? I saw a picture of it in Food Network magazine and thought it looked good. After reading the recipe I realized it is basically a pot roast, no sauerkraut involved!

At first the recipe seems a bit involved, but it really wasn't. You do have to marinate the beef for 2-3 days, so some planning is needed. You have to boil the marinade, which will make your house smell wonderful! I should note here that I used white cooking wine in place of the dry red wine the recipe calls for because it what I had on hand. I also left out the juniper berries because I couldn't find any in the 2 grocery stores I checked.

After a few days you get to brown the beef, then assemble it with some veggies and roast it for a few hours in the oven. When it comes out it will look like this.

Then you get to make a yummy sauce with the marinade and enjoy!

I think this recipe could easily be made into a crock pot recipe. Marinate the meat, then instead of roasting in the oven, cook in the crockpot. I also think you could easily make the marinade and then toss the beef and the marinade into a freezer bag for later. Then you have a freezer meal that mostly requires roasting later on.