Braised British Roast with Fermented Gravy
A hearty German-inspired dish featuring a slow-cooked British roast served with a rich fermented gravy.
Ingredients
- ●1.5 pounds British roastsuch as beef or pork
- ●2 medium carrots
- ●2 large potatoes
- ●1 large onions
- ●2 tablespoons all-purpose flour
- ●1 cup fermented sauerkraut
- ●2 cups beef broth
- ●to taste black pepper
- ●to taste salt
- ●2 cups water
Instructions
- 1
Preheat oven to 325°F (160°C).
- 2
Season the British roast with salt and pepper.
- 3
Heat a large Dutch oven over medium-high heat.
- 4
Sear the roast on all sides until browned, about 2-3 minutes per side.
- 5
Remove the roast from the pot and set aside.
- 6
Reduce heat to medium and add the sliced onions to the pot.
- 7
Cook the onions until they're softened and lightly caramelized, about 8-10 minutes.
- 8
Add the flour to the pot and cook for 1-2 minutes, stirring constantly.
- 9
Gradually add the beef broth and sauerkraut to the pot, whisking continuously.
- 10
Return the roast to the pot and bring the contents to a boil.
- 11
Transfer the pot to the preheated oven and braise the roast for 2-3 hours, or until tender.
- 12
Remove the pot from the oven and let the roast rest for 10-15 minutes before slicing.
- 13
Strain the gravy and discard the solids.
- 14
Serve the sliced roast with the fermented gravy spooned over the top.