Slow down your time with your family by making this German Sauerbraten recipe. The lean meat and hearty root vegetables will bring everyone to the family table to spend time together.
I love Sunday supper! You know why? Because it’s not rushed. I have ALL DAY to make something delicious and healthy for dinner on Sunday. Something that’s slow roasted, braised for hours, or just plain simmer for days, it seems, reminds me of when our family would sit down to Sunday Supper.
Yeah, I see that look in your eyes; you’re remembering your own Sunday Suppers growing up, aren’t you? Needless to say, they were a simple time where we all sat down and just spent time together. No television, radio, PHONES, notebooks, tablets; none of that stuff to distract us from each other. Just…sit…relax…have dinner…and BE a family.
Now, I have my own little family. Granted, it’s just me, the hubs, and the dog, but it’s my family. Don’t knock it! Since I’m pretty much in charge of making the menu, I like to make sure we have a healthy meal on the table; one that meets all the food group requirements. I know on the weekdays we lack in the veggie category, but the weekends I try to make up for that; if that’s possible.
While lean meat – beef being our absolute favorite – is important, so are the vegetables and the starches. Don’t scoff at me you low-carb/no-carb peeps! It’s the fuel for your body. I’m not the only person that believes this. USDA does, too!! So, for my little family, a healthy meal has lean beef, vegetables, and whole grains. Because, well, that’s what Dad taught us! He was a 3 squares a day man! So, this is what I strive to serve every meal we have.
Slow cooked, roasted, braised, or simmered means you can get a cut that’s frugal. It also means you can get a cut that’s a little leaner than normal because it’s going to be like butter when it comes out of the oven; all tender and delicious. That’s why I LOVE making roasts on Sunday. Just throw the meat (well, not literally), vegetables, and some potatoes in a pot and let it simmer to perfection. And since I can almost always find a nice rump roast or eye or round roast marked down for quick sale, this means I can feed our family a deliciously slow cooked roast on the cheap. WIN WIN!
It was also WIN WIN when I had an eye of round roast in my shopping cart the day before I found out I was selected to participate in this campaign with Beef Checkoff. The hardest part was figuring out what I was going to make with this roast. Actually, that took all of a few minutes as sauerbraten popped into my head almost immediately. It’s been something that has been on my “bucket list” to make for a while, but just never really did the research to make one.
For those that don’t know, sauerbraten is a traditional German style pot roast, if you will. It’s marinated for a period of time before slow roasted and served with some red cabbage and noodles or spätzle. It may also be served with knodel, a potato dumpling. I chose some root vegetables and no-yolk egg noodles to serve with this delicious roast.
Since I have some German roots, I was all over this sauerbraten! I don’t play up my German roots, but they’re there. And since they’re there, I am trying to learn more authentic German recipes to incorporate with my Irish root recipes. Then there’s the Swedish and Norwegian recipes that I have in my family cookbook. You see? It all comes back to family time for Sunday Supper. Just, family time in a different way.
So, either way you serve it up, Sunday Supper is perfect for recipes like this sauerbraten. Recipes that slow your family down in this fast paced life of ours. Recipes that take time, have layers of flavor, and just bring us all together at the Sunday Supper table.
Beef Checkoff is sponsoring this event and all the Weekday Suppers this month! So, please make sure to follow them on Facebook, Pinterest, and Twitter to see what delicious goodness they’re sharing with their followers. Also, don’t forget to follow the Healthy Meals with Beef Pinterest board to see different ways to slow your Sunday Supper down for a healthy, lean beef meal.
- 6 cloves of garlic
- 4 bay leaves
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 2 teaspoons brown mustard seed
- 1 tablespoon black peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon allspice berries, whole
- 2 cups red wine
- 2 cups beef broth
- 1 teaspoon salt
- 2 pound beef eye of round roast
- 2 slices bacon, finely chopped
- 1 cups thinly sliced onions
- 1 cup chopped carrot
- 1 cup chopped parsnips
- 1 cup chopped turnips
- 1 cup chopped rutabaga
- 1/4 cup red wine vinegar
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces cooked egg noodles
- Preheat oven to 350.
- Prepare a bouquet garni by putting the first eight ingredients (garlic through allspice) in a square of cheesecloth. Gather the edges and tie closed with kitchen twine. Set aside.
- Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp. Remove the bacon from the pan and place on a paper towel. Set aside. Next, sear the roast on all on all sides.
- Place the bouquet garni next to the roast and carefully pour the wine and beef broth over the roast. Bring to a boil, cover, and then bake at 350 for 1 1/2 hours.
- Remove the roast from the oven, add the vegetables, return the roast to the oven, and cook an additional 45 minutes to an hour or until fork tender. Remove the roast from the heat and place on a cutting board. Cover with aluminum foil and allow to rest.
- While the roast is resting, place the Dutch oven on the stove over high heat. Bring the broth mixture to a boil. Combine the cornstarch with the vinegar and slowly add the vinegar mixture to the broth with a whisk. Continue to boil until the mixture begins to thicken, then simmer until the roast has rested and is ready to serve.
- Place the noodles on the serving platter. Top with the thinly sliced roast, drizzle with the gravy, and serve with the vegetables.
This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.