A.3-4 pounds beef roast
B.1 cup red wine vinegar
C.1 cup water
D.1 large onion, sliced
E.3 cloves garlic, minced
F.2 bay leaves
G.8-10 whole cloves
H.Salt and pepper to taste
I.2 tablespoons vegetable oil
J.2 tablespoons all-purpose flour
1.In a large bowl, combine the red wine vinegar, water, sliced onion, minced garlic, bay leaves, whole cloves, salt, and pepper. Place the beef roast in the marinade, ensuring it is fully submerged. Cover and refrigerate for 2-3 days, turning the meat occasionally to ensure even marination.
2.After marinating, remove the beef roast from the marinade and pat it dry with paper towels. Strain the marinade and set aside.
3.In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Sear the beef roast on all sides until golden brown. Remove the roast from the pot and set aside.
4.In the same pot, add the sliced onions and cook until they are soft and translucent. Sprinkle the flour over the onions and stir to create a roux.
5.Return the beef roast to the pot and pour in the strained marinade. Cover the pot and simmer over low heat for 3-4 hours, or until the meat is tender and the flavors have melded.
6.Once the sauerbraten is cooked, remove the beef roast from the pot and slice it into thick pieces. Serve with a generous ladle of the gravy and your choice of sides, such as potato dumplings or buttered noodles.