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.

Advertisement

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.

    Advertisement
  • 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.

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!