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Sour Roast

A comforting, tangy-sweet beef roast perfect for family meals or holiday gatherings.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 5 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 cups red wine OR 1 cup apple cider vinegar + 1 cup water Use vinegar and water for a lighter version.
  • 1 cup beef broth Vegetable broth can be used for a lighter taste.
  • 1 large onion, sliced
  • 3 cloves garlic, smashed
  • 2 medium carrots, cut into large chunks
  • 2 leaves bay leaves
  • 1 tsp whole black peppercorns
  • 1 tsp salt Adjust to taste.
  • 1 tbsp brown sugar or maple syrup Optional - balances the acid.
For Thickening
  • 1/2 cup crushed ginger snap cookies Traditional thickener.
  • 1-2 tbsp cornstarch For gluten-free option.
Additional Ingredients
  • 3-4 lbs beef roast (chuck roast, rump roast, or bottom round)
  • 2 tbsp vegetable oil or olive oil
  • 1 tbsp tomato paste Optional, adds depth.
  • 1 tsp whole cloves or dried thyme Optional.

Method
 

Preparation
  1. In a large bowl or container, combine the red wine (or vinegar + water), beef broth, onion, garlic, carrots, bay leaves, peppercorns, salt, and brown sugar. Stir to dissolve sugar.
  2. Add the roast to the marinade, cover, and refrigerate for 24–72 hours. Turn the roast once a day.
Cooking
  1. Remove roast from fridge 30 minutes before cooking. Pat dry with paper towels.
  2. Heat oil in a heavy Dutch oven over medium-high heat. Sear the roast 3–4 minutes per side until deeply browned. Remove and set aside.
  3. Strain the marinade, reserving the liquid and discarding solids. Return pot to medium heat, add tomato paste (if using) and the marinade liquid, and bring to a simmer.
  4. Return the roast to the pot, cover, and reduce heat to low. Simmer gently for 2½–3 hours, or until the meat is fork-tender.
  5. Remove roast and keep warm. Bring sauce to a gentle boil and stir in crushed ginger snaps to thicken; simmer 5–10 minutes until glossy.
  6. Slice the roast against the grain, pour gravy over, and serve with mashed potatoes, egg noodles, or roasted root vegetables.

Notes

Stores well; flavor improves the next day. Can be frozen for up to 3 months.