Rating: 2.86 stars
44 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 6

To cut nice, neat slices of roast, cook and refrigerate it the day before serving. Slice the roast cold, and reheat the slices in the sauce.

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Credit: Marcus Nilsson

Recipe Summary test

prep:
35 mins
total:
3 hrs 45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season roast generously with salt and pepper. Heat a large Dutch oven or other heavy pot over medium-high heat. Add 3 tablespoons oil; swirl to coat. Sear meat, turning occasionally, until deep brown all over, about 12 minutes. Transfer roast to a plate.

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  • Reduce heat to medium and add onions, garlic, remaining 1 tablespoon oil, and a splash of water. Raise heat to medium-high and cook, stirring frequently, until onions are translucent, about 8 minutes. Stir in sugar, vinegar, wine, thyme, peppercorns, juniper, bay leaves, and cloves. Bring to a boil, then remove from heat and stir in applesauce. Add roast; turn to coat. Let cool 20 minutes, then cover and refrigerate at least 8 hours and up to 24 hours, turning once.

  • Preheat oven to 300 degrees. Transfer Dutch oven from refrigerator to stove top; turn roast in liquid. Bring mixture to a boil over high heat. Cover; transfer to oven and bake 2 1/2 hours, turning roast every 30 minutes. Uncover and bake until roast is tender and the tip of a knife pierces through easily, about 30 minutes more. Remove roast; transfer to a cutting board to rest.

  • Meanwhile, cook sauce over high heat until reduced to a silky consistency, 8 to 10 minutes. Taste sauce; add 1 to 2 teaspoons sugar if too acidic.

  • Cut roast against the grain into thin slices; return to pot. Divide sliced meat with sauce, dumplings, and reserved croutons among plates. Top with thyme and serve.

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Reviews (1)

44 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 6
Rating: Unrated
10/12/2014
Living in a German household, this is the special dinner that we have on Christmas Day. The cooking process is fairly long and the marinating of the meat is usually for 3-4 days in a similar one like this, but more vinegar and some milk. An incredible tender meat with a rich, creamy gravy made from the marinade. You can use a cheaper cut of meat, usually a hearty chuck roast works very well. We will have to try this shorter version to enjoy during the year!