Sauerbraten

Ingredients

• 2 teaspoons salt
• 3 tablespoons brown sugar
• 1 cup chili sauce
• 1 1/2 cups white vinegar
• 1 5 Pound brisket of beef, shoulder roast of beef,
• or chuck roast
• 1 cup chopped celery
• 2 onions, sliced
• 4 carrots, sliced
• 2 cups water

Method

• Mix salt, brown sugar, chili sauce and vinegar together. Pour over meat and let stand overnight in the refrigerator.
• Preheat oven to 325F. Place the meat in an ovenproof casserole, pouring marinade over meat. Cover with celery, onions, carrots and water.
• Cover and bake for about 2 hours, basting often with marinade. Remove cover for 1 more hour.
• This dish is best prepared in advance so that fat can be easily skimmed from the surface. When ready to serve, slice and reheat in the strained pan marinade.
• Note: You can also put all of the ingredients in a covered casserole and bake in a 200F oven overnight, for about 9 hours.

Notes

• Description:
• "This is basicly a Jewish and German pot roast taken from Joan
• Nathan's "Jewish Holiday Kitchen"."
• SERVINGS: 8