Nom

[fimbrethil]

Yesterday I cooked pot roast, German style, but no one was hungry after the late lunch we had so I put it, pot and all, in the fridge. Today, I heated it in the oven and made red cabbage and potato pancakes. We also had applesauce. My stomach is so happy

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[fimbrethil]

Okay, "Yankee" pot roast is in a brown gravy. German pot roast is in a red gravy. Buy one bottom round roast and put it in a gallon ziploc with flour, salt and pepper to taste and coat it well. Cut up one large onion. You can also add carrots if you like. Then heat a pot, preferably cast iron, with some oil over medium high heat. When the oil sizzles when a drop of water is dripped into it, add meat and vegetables and brown meat well on all sides. Then add water two thirds of the way up, one tablespoon of vinegar and one to two 8 oz cans of tomato sauce. Now, my dad used to put this on low heat on the stove and let it cook for 2 1/2 to 3 hours. I prefer to put it in the oven at 325 for about the same amount of time. This way the heat is even and the sauce doesn't burn on the bottom. Turn the roast a couple of times during cooking. It's ready when it is fork tender. In my house we serve this with red cabbage cooked with an apple and a splash of vinegar and potato pancakes. We also take slices of rye bread, soak them in the gravy and serve them on the side. And don't foget the applesauce. :)