Go Back

Sour Roast

A cozy pot roast braised in a tangy, slightly sweet sauce, perfect for a comforting meal any day of the week.
Print Recipe
Prep Time 3 days
Cook Time 3 hours
Total Time 3 days 3 hours
Servings: 7 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 cups red wine or vinegar Use red wine for richness, vinegar for tang.
  • 1 cup beef broth Adds savory body to the liquid.
  • 1 onion, chopped Provides sweetness and aromatics.
  • 2 carrots, chopped Adds subtle sweetness and texture.
  • 3 cloves garlic, minced Don't skimp on fresh garlic.
  • 2 tablespoons brown sugar Balances the acid.
  • 1 tablespoon mustard Adds depth and slight bite.
  • 2 leaves bay Classic braising herb.
  • 6 whole cloves A little spice goes a long way.
  • salt and pepper to taste Season well before searing.
For Browning
  • 2 tablespoons vegetable oil For browning the roast.
Optional Thickener
  • Gingersnap cookies Traditional trick for thickening sauce.
For the Roast
  • 3-4 pounds beef roast (chuck or rump) Forgiving and flavorful.

Method
 

Preparation
  1. In a large bowl, combine the marinade ingredients: 2 cups of red wine or vinegar, 1 cup beef broth, 1 chopped onion, 2 chopped carrots, 3 minced garlic cloves, 2 tablespoons brown sugar, 1 tablespoon mustard, 2 bay leaves, 6 whole cloves, and salt and pepper. Mix well and add the beef roast.
  2. Marinate in the refrigerator for at least 3 days, turning occasionally to ensure the roast is well coated.
  3. Remove the roast from the marinade and pat dry. Reserve the marinade.
Cooking
  1. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the roast on all sides, about 3-4 minutes per side.
  2. Add the reserved marinade to the pot and bring to a simmer. Cover and cook on low heat for about 2-3 hours until the meat is tender and pulls apart with a fork.
  3. Optional: For a thicker sauce, crush gingersnap cookies into the pot and stir until combined. Taste and adjust salt and pepper.
Serving
  1. Slice the roast and serve with the sauce spooned over. Garnish with fresh herbs if desired.

Notes

For best results, let the roast come to room temperature for 30 minutes before searing. Use a meat thermometer to ensure it reads about 190°F for the perfect tender roast.