Smoked Sauerbraten (German Pot Roast)

Name: Smoked Sauerbraten (German Pot Roast)
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6
Ingredients: 3 pounds beef chuck roast (or brisket point); 3 Tablespoons Hey Grill Hey Beef Rub; 2 cups red wine; 2 cups red wine vinegar; ¼ cup brown sugar; 2 medium carrots (cut into ½-inch pieces); 1 large yellow onion (cut into ½-inch pieces); 2 stalks celery (cut into ½-inch pieces); 4 whole allspice berries; 6 whole juniper berries; 8 whole black peppercorns; 2 cloves garlic (minced); 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon ground ginger; reserved marinade liquid; 1 Tablespoon tomato paste; 6 ginger snap cookies; 4 cups beef broth (more as needed); ¼ cup seedless raisins; 1 teaspoon cornstarch; salt and pepper (to taste)

Prep 30 min Cook 6 hr Serves 6 Source

Ingredients

3 pounds beef chuck roast (or brisket point)
3 Tablespoons Hey Grill Hey Beef Rub
2 cups red wine
2 cups red wine vinegar
¼ cup brown sugar
2 medium carrots (cut into ½-inch pieces)
1 large yellow onion (cut into ½-inch pieces)
2 stalks celery (cut into ½-inch pieces)
4 whole allspice berries
6 whole juniper berries
8 whole black peppercorns
2 cloves garlic (minced)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon ground ginger
reserved marinade liquid
1 Tablespoon tomato paste
6 ginger snap cookies
4 cups beef broth (more as needed)
¼ cup seedless raisins
1 teaspoon cornstarch
salt and pepper (to taste)

Steps

1
Marinate the beef. Place the beef roast in a gallon-size zip-top bag, then add the red wine, red wine vinegar, brown sugar, carrots, onion, celery stalks, allspice berries, juniper berries, whole cloves, black peppercorns, garlic, bay leaves, dried thyme, and ground ginger. Submerge the beef fully and refrigerate for 3 to 5 days, turning once a day if possible.
2
Preheat the smoker. Set your smoker or grill up for indirect heat at an overall temperature of 275 degrees F.
3
Season and smoke the beef. Remove the beef from the marinade, reserving the liquid. Pat the beef dry and season generously Beef Rub. Place the seasoned beef directly on the smoker grates, close the lid, and smoke for about 3 hours.
4
Make the braising liquid. Bring the reserved marinade liquid to a boil for 20 to 25 minutes, then strain out the vegetables and spices. Stir in the tomato paste, and beef broth, then add the ginger snap cookies and seedless raisins. Bring to a boil again, then remove from heat.
5
Braise the beef. Transfer the beef to an aluminum pan, pour the braising liquid over it, and cover with foil. Return to the smoker and continue cooking until the beef reaches 210 degrees F internal temperature and is fork tender (approximately 3 more hours). Check periodically and add more beef broth if the pan looks dry.
6
Make the gravy. Remove the roast to a cutting board to rest. Add the braising liquid to a large saucepan over medium heat, then whisk in the cornstarch with a little water. Simmer until thickened into gravy, then season with salt and pepper to taste.
7
Slice and serve. Slice (or shred) the beef, serve topped with the gravy, and enjoy!