Tangy Beef Pot Roast Tangy Beef Pot Roast

Author: Canadian Living

There's a tang of vinegar and a touch of ginger in this streamlined version of sauerbraten.

  • Portion size 8 servings
  • Credits : © CanadianLiving.com




In Dutch oven, heat oil over medium high heat; brown roast, turning with wooden spoons, about 10 minutes. Drain off any fat.

Combine onions, beef stock sugar, vinegar, ginger, salt, pepper, cloves and bay leaf; pour over roast. Cover and cook in 350°F (180°C) oven for 3 hours. Add potatoes; cook, covered, for 20 to 30 minutes or until potatoes and meat are tender. Discard bay leaf. Transfer meat to cutting board. With slotted spoon, transfer onions and potatoes to platter. Cover and keep warm.

Sauce: In small bowl, whisk flour into sour cream; whisk in 1/2 cup (125 mL) of the pan juices. Whisk mixture back into pot. Add green pepper. Bring to boil over high heat; cook, stirring, for about 5 minutes or until thickened. Slice beef; add to Platter. Serve with sauce.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 385 mg
  • Protein 36 g
  • Calories 467.0
  • Total fat 13 g
  • Cholesterol 74 mg
  • Saturated fat 5 g
  • Total carbohydrate 51 g


  • Iron 31.0
  • Folate 16.0
  • Calcium 10.0
  • Vitamin A 2.0
  • Vitamin C 53.0
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Tangy Beef Pot Roast