Tangy, Rich Pot Roast

(Fake Sauerbraten-Style with Veggies)

Ingredients:

  • 3-4 pounds beef chuck shoulder roast

  • Salt and freshly ground black pepper, to taste

  • 2 Tbsp olive oil

  • 1 large onion, sliced

  • 3 garlic cloves, minced

  • 3 medium carrots, peeled and cut into 2-inch chunks

  • 2 pounds baby potatoes or halved Yukon Gold potatoes

  • 1/2 cup red wine vinegar (or apple cider vinegar)

  • 1/2 cup dry red wine (like Pinot Noir or Merlot)

  • 1 cup beef stock (or broth)

  • 1 tablespoon tomato paste

  • 2 bay leaves

  • 4 whole cloves (optional)

  • 1 tsp paprika

  • 2 tsp Worcestershire sauce

  • 1/2 tsp sugar

  • 2 sprigs fresh thyme or 1 tsp dried thyme

  • 2 Tbsp unsalted butter

  • 2 Tbsp all-purpose flour

Directions:

  1. Prep the Roast: Pat the beef dry and season generously with salt and pepper. Let it sit at room temperature for 20-30 minutes.

  2. Sear the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the beef and set aside.

  3. Sauté the Aromatics: Lower the heat to medium and add the onions. Sauté for 5-7 minutes until softened and golden. Add the garlic and cook for 1 minute. Stir in the vinegar and wine, scraping up browned bits from the bottom.

  4. Add the Sauce Base: Stir in the beef stock, tomato paste, bay leaves, cloves (if using), paprika, Worcestershire sauce, sugar, and thyme. Return the beef to the pot, making sure it’s partially submerged in the liquid.

  5. Add the Vegetables: Arrange the carrots and potatoes around the beef. Spoon a bit of the cooking liquid over the vegetables to coat them. Bring everything to a gentle simmer.

  6. Cook the Pot Roast: Cover and cook on low heat for 3-4 hours, or until the beef is fork-tender and the potatoes are fully cooked. Turn the beef and stir the vegetables halfway through cooking. (Alternatively, place the pot in a 325°F oven.)

  7. Make the Gravy: Once the beef and vegetables are done, remove them from the pot and tent with foil to keep warm. Strain the cooking liquid into a bowl, discarding the solids. Return the liquid to the pot. Mash the butter and flour together into a paste (beurre manié) and whisk it into the sauce over medium heat. Simmer until the gravy thickens, about 3-5 minutes. Adjust seasoning with salt, pepper, or a splash more vinegar if needed.

  8. Serve: Arrange the beef, carrots, and potatoes on a serving platter. Pour some gravy over the top and serve the rest on the side. Garnish with fresh parsley if you’d like.

Chef’s Notes:

  • Vegetable Timing: If you prefer firmer vegetables, add the potatoes and carrots halfway through the cooking process.

  • Extra Tang: Add an additional splash of vinegar to the gravy just before serving for a brighter finish.

  • Potatoes Alternative: Sub potatoes with parsnips, turnips, or sweet potatoes for variation.

This version is a one-pot wonder that combines tender beef, flavorful veggies, and a perfectly balanced gravy.