Sauerbraten from the Roman pot

Ingredients for 5 servings:

• 1,250 g beef roast (Sauerbraten), ask the butcher to add some of the marinade
• 150 g bacon, in thick slices
• 1 root system
• 2 onions
• 1 garlic clove(s)
• 250 ml red wine
• 250 ml broth
• 1 tbsp tomato paste
• 1 tbsp sugar or honey
• 1 pinch of pepper, freshly ground
• 2 tsp salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

A bit time-consuming to prepare, but the result is worth the effort!

Soak the Römertopf according to the instructions. Clean and wash the root vegetables and cut them into large pieces. Peel the onions and garlic. Roughly chop the onions, leaving the garlic whole. Fry the bacon in a large non-stick pot, remove it, and set it aside. Sear the Sauerbraten until crispy on all sides, then remove it. Brown the root vegetables, onions, garlic, and tomato paste in the pot, deglaze twice with red wine, and finally season with about 1-2 tablespoons of Sauerbraten marinade, sugar or honey, salt, and pepper. Add the vegetable mixture to the soaked Römertopf, rinse the non-stick pot with the broth, and add it to the Römertopf along with the meat. Spread the bacon over the Sauerbraten, close the Römertopf, and cook for 2 hours at 200°C in an unheated oven. I prepare the roast the day before, so I can easily slice the meat. For the sauce, I strain the vegetables through a sieve and season with red wine, salt, pepper, and perhaps a little sugar. I heat the sliced ​​roast in the sauce and serve it with dumplings and red cabbage, for example. You can also prepare the roast this way in a regular roasting pan, but the meat is much more tender in a Roman pot!