Jewish German Pot Roast

Ingredients:

• 2 onions, sliced
• 4 bay leaves
• 8 whole peppercorns
• 1 tbsp; salt
• 1/4 cup sugar
• 1/4 cup red wine vinegar
• 2 cups water, enough to cover
• 3 lb to 4 lb bottom round, brisket, or chuck
• 1/4 cup brown sugar
• 1/4 cup raisins
• 8 pitted prunes
• 1/4 ts ginger, ground
• 1 tsp potato starch (optional)

Place meat in marinade. Pierce meat all over w/long-pronged fork & turn it in marinade several times. Cover w/plastic wrap & refrigerate for 2 to 3 days. Turn meat in marinade at least twice a day.

Preheat oven to 450F. Remove meat from marinade & place in a heavy Dutch oven w/ tight fitting lid. Strain & reserve marinade. Add all onions to meat & about 3 tb marinade.

Bake, uncovered, in preheated oven for 15-20 mins until meat browns. Add 2 c reserved marinade & as much water as needed to cover meat halfway. Reduce oven temp to 375F. Cover tightly. Bake for 2-1/2 to 3 hrs, until tender. Remove meat to serving platter. Strain pan juices. Replace meat in pot. Add brown sugar, raisins, prunes, & ginger. If you wish to thicken pan juices, remove 1/4 c liquid from pot & dissolve potato starch in it. Return to pot & heat gently on top of stove, until thicken. Do not boil. Slice pot roast. Pour pan juices over roast & serve.

Servings: 6-8
Time to Prepare: marinade: 2 days; cook time: 3hrs
Nutritional Information:

Submitted By: Holly
Original Source: Mama Leah's Jewish Kitchen

Comments:
This was worth the effort. The meat was sweet and tender. An A+