This recipe re-creates the iconic tangy and savoury flavours of a traditional German Sauerbraten using the dry dill pickle seasoning as the star. It's slow-cooked to perfection, resulting in incredibly tender meat and a deeply flavorful, gravy that is completely free of sugar, gluten, chemicals, and fillers.
Yields: 4-6 servings
Prep time: 15 minutes + 12-24 hours marinating (optional but recommended)
Cook time: 3-4 hours
Ingredients
For the Meat & Marinade/Brine:
· 1 (3-4 lb) beef chuck roast or rump roast
· 3 tbsp F N Good Food's Pickle Your Fancy Dill Pickle seasoning
· 1 cup apple cider vinegar (ensure it is sugar-free)
· 1 cup beef bone broth (check for sugar and gluten-free certification)
· 1 large onion, roughly chopped
For the Slow Cooking:
· 2 tbsp avocado oil or olive oil
· 3 large carrots, cut into large chunks
· 2 celery stalks, cut into large chunks
· 4 cloves garlic, smashed
· 2 bay leaves
· 1 cup beef bone broth
· 1 tbsp tomato paste (check for sugar-free)
For the Compliant Gravy:
· 2 tbsp arrowroot powder or tapioca starch
· 3 tbsp cold water
· Sea salt and freshly cracked black pepper to taste
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Instructions
Step 1: Brine the Meat (Optional but Recommended for Maximum Flavor)
1. Pat the beef roast dry with paper towels. Using a fork, pierce the meat all over. This helps the brine penetrate.
2. Rub the entire roast generously with 2 tablespoons of the Dill Pickle seasoning.
3. Place the seasoned roast in a large, non-reactive dish (like a glass baking dish). Add the chopped onion around it.
4. Whisk together the apple cider vinegar and 1 cup of beef broth. Pour the liquid over the roast. It should come about halfway up the sides of the meat.
5. Cover tightly and refrigerate for 12 to 24 hours, turning the meat once or twice if possible.
Step 2: Sear the Roast
1. Remove the roast from the brine and pat it very dry with paper towels. This is crucial for getting a good sear. Reserve the brining liquid.
2. In a large Dutch oven or heavy-bottomed pot, heat the avocado oil over medium-high heat.
3. Sear the roast on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove the roast and set it aside.
Step 3: Slow Cook the Sauerbraten
1. Preheat your oven to 325°F (160°C).
2. In the same pot, add the carrots, celery, and smashed garlic. Sauté for 4-5 minutes until slightly softened.
3. Add the tomato paste and the remaining 1 tablespoon of Dill Pickle seasoning. Cook for 1 minute until fragrant.
4. Pour in the reserved brining liquid and the additional 1 cup of beef broth, scraping the bottom of the pot to lift all the browned bits.
5. Add the bay leaves and return the seared roast to the pot, nestling it into the vegetables and liquid.
6. Bring the liquid to a gentle simmer. Then, cover the pot with a tight-fitting lid and place it in the preheated oven.
7. Cook for 3 to 4 hours, or until the meat is fork-tender and easily shreds.
Step 4: Make the Gravy
1. Once the meat is cooked, carefully remove it from the pot and place it on a cutting board. Cover it loosely with foil to rest.
2. Strain the cooking liquid from the pot into a bowl, pressing on the vegetables to extract all their flavour. Discard the solids. Skim off any excess fat from the top of the liquid.
3. Return the strained liquid to the pot and bring it to a simmer.
4. In a small bowl, create a slurry by whisking the arrowroot powder with the 3 tablespoons of cold water until smooth.
5. While whisking the simmering liquid constantly, slowly drizzle in the arrowroot slurry. Continue to whisk until the gravy thickens, about 1-2 minutes.
6. Season the gravy with sea salt and pepper to taste. Remember, the Dill Pickle seasoning is already savoury, so taste first.
Step 5: Serve
1. Slice or shred the beef against the grain.
2. Serve the meat warm, generously topped with the rich, tangy gravy.
Suggested Sugar & Gluten-Free Sides:
· Braised Red Cabbage: A classic pairing. Braise with a splash of vinegar and apples (if a small amount of natural sugar is acceptable).
· Mashed Cauliflower or Celeriac: A perfect, creamy vehicle for the gravy.
· Simple Boiled Potatoes: Tossed in fresh dill and ghee.
Enjoy your modern, health-conscious, and deeply flavourful take on a European classic
