Sauerkraut & Onion Smothered Pot Roast
Use any of the usual suspects for this pot roast: chuck roast, blade roast, brisket, rump or round roast. This is good the day it is made; but it is even better heated up the next day. Very, very simple. The main point is to get the zing from the sauerkraut/brine just right, so check before you add and adjust the proportions if necessary.
4 to 6 servings
2 1/2 hours - 15 minutes prep time
1 beef pot roast, 1.5 to 2 kilos (3 1/2 to 4 1/2 pounds)
2 large onions
2 cups drained sauerkraut
2/3 cup water
1/3 cup brine from the sauerkraut, or pickle juice or mild vinegar
salt and pepper
Preheat the oven to 300°F.
Plonk the roast in a reasonably snug, deep roasting dish, and add the onions, peeled and chopped, and the sauerkraut. Add the water and brine or vinegar. Season with salt and generously with pepper. (You will need to have some idea how salty your brine is before you add any more; test it.)
Cover the dish with a lid if the dish has one, or aluminum foil if it doesn't. Roast for 2 to 2 1/2 hours, until the meat is tender.
As noted, this is best made in advance and re-heated the next day.
4 to 6 servings
2 1/2 hours - 15 minutes prep time
1 beef pot roast, 1.5 to 2 kilos (3 1/2 to 4 1/2 pounds)2 large onions
2 cups drained sauerkraut
2/3 cup water
1/3 cup brine from the sauerkraut, or pickle juice or mild vinegar
salt and pepper
Preheat the oven to 300°F.
Plonk the roast in a reasonably snug, deep roasting dish, and add the onions, peeled and chopped, and the sauerkraut. Add the water and brine or vinegar. Season with salt and generously with pepper. (You will need to have some idea how salty your brine is before you add any more; test it.)
Cover the dish with a lid if the dish has one, or aluminum foil if it doesn't. Roast for 2 to 2 1/2 hours, until the meat is tender.
As noted, this is best made in advance and re-heated the next day.
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