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German Pot Roast
Made this tonight, its one of those weekend meals because you need the time to make it, but it is my favorite meal.
We substitute the Beer ingredient for Apple Juice because my mom has celiac's disease and can't have the beer. Ive made it both ways, both are delicious, I prefer the apple juice because it just gives an extra kick of sweetness in the gravy that is super yummy!
4-5 lb rump roast
1 12-ounce can beer (or apple juice)
1/2 c vinegar
1 large onion, sliced
1/2 cup celery, chopped (ive used carrots too if i didn't have celery, works just as well)
1 tsp salt
1/2 tsp tabasco sauce
1 Tbsp sugar
3 Tbsp shortening
4 Tbsp flour (divided)
1/2 c cold water
In a bowl, combine beer, vinegar, onion, celery, salt, Tabasco sauce and sugar. Place meat in a large bowl and pour marinade over the meat. Refrigerate covered overnight turning at least once during the process (I've whipped this up in the morning and marinated over those few hours before I put in on to cook and its ok too.)
Drain meat and reserve liquid. Rub meat with 2 Tbsp flour. Heat 3 tablespoons of shortening in a pan. Add meat and brown well on all sides. ( I have also skipped this part in a pinch and had no problems).
Add meat with liquids to a large pot and bring to a boil. Cover tightly and simmer over low heat until meat is tender. About 3 hours.
When meat is tender, remove to plate. To thicken gravy, blend 2 tablespoons of flour with cold water. Add to the liquids in the pot and bring to a boil, stirring briskly. Cook until thickened.
Re: German Pot Roast