With a little research and some lucky hits on You Tube, I found that the typical German-style pot roast, sauerbraten, is customarily brined for several days in vinegar, wine and a few common spices. Was there really such a thing as “Bavarian” pot roast? Or was it a made-up name for a food item, sort of like “ Hawaiian Haystacks“? When I first encountered a recipe for this style of pot roast, I was skeptical about its authenticity. In honor of my German heritage, I decided to make something a bit German-ish: a German-Style Pot Roast, aka Bavarian Pot Roast or Saurbraten. They traded the Rhineland for the swamp land. They left the beauty of Germany and came into the wild, sweaty, bug biting, steaming hot summers of South Carolina. I feel really sorry for those poor Germans who came to the low country of South Carolina.
My mom’s German ancestors settled in South Carolina. My dad’s German ancestors settled in Canada and Wisconsin. Many of my ancestors, on both sides of my family, came from Germany.
My roots not only go deep into American and British soil, they also go wildly deep into German soil as well. Yep, my roots go very deep in American soil. I do have a copy of a plat map of Hartford, Connecticut from when it was first settled and I can find family names on the map.
The earliest ancestors I can find came from England to the American colonies in the early 1600’s, you know – on the Mayflower – and went on to settle in Massachusettes and Connecticut. I love finding out about my family and their past, where they came from, what their lives were like and what may have brought them to America. Well, actually, it is more than a hobby it is an addiction. Whether you call it German Pot Roast, Bavarian pot roast, or Sauerbratan, dinner is done in hours instead of days. In this recipe, the marinating process is replaced by the slow cooking process in a crock pot.
INSTANT POT SAUERBRATEN FULL
Often marinated for days in vinegar and wine, German-Style Pot Roast is tangy, sweet and full of rich, beef flavor.
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