Covering the roast with the marinade for two days really infuses a ton of flavor into the roast!
Searing the roast before simmering locks in the moisture providing a very moist meat at the end.
The onions soak up the flavor of the marinade and are a lovely accompaniment.
The gravy is a great additional as well. You get all the meat flavors from the marinade. Adding the cream at the end gives it a lovely meaty, creamy consistency. It goes perfectly with the roast.
I added all my flour to a hot pan and then strained in the juices. This gave me a bit more clumps than I would have liked. So I strained the gravy while I was pouring it over the roast. I know better too - you have to mix the flour with a small amount of the juices and whisk it until it is smooth. This creates a slurry that can then be added to the bulk of the juices with no clumps. I guess I was distracted, but it all worked out in the end.
It takes some time, but this roast is worth it!
RHEINISCHER SAUERBRATEN
4 Pound Beef Rump Roast
2 Cups Wine Vinegar
2 Cups Water
1 Large Bay Leaf
4 Whole Cloves
1 Teaspoon Peppercorns
½ Teaspoon Mustard Seed
2 Medium Onions, Sliced Thin
2 Teaspoons Salt
¼ Cup Sugar
¼ Cup Brown Sugar
1 Cup half and Half
Bring vinegar, water, bay leaf, cloves, peppercorns, mustard seeds, salt, and sugar to a boil. Place uncooked roast in large bowl and pour hot sauce over the meat. Cover and refrigerate for 2 days, turning once or twice. Remove meat from marinade and pat dry. Heat ¼ cup olive oil in a large Dutch oven. Brown roast on all sides. Add marinade and onion, cover and simmer in a 350 degree oven for 2 ½ to 3 hours. Spread brown sugar over roast and cook 5 minutes to melt the sugar. Remove meat to a warm platter. Strain drippings, then return to pan. Thicken with a little bit of flour. Slowly stir I cream – do not boil. Slice meat and spoon gravy over top.
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