Pot Roast with Potato Dumplings

This recipe is an adaptation of one in Jan Mitchell's Luchow's German Cookbook (Doubleday, 1952).

(Sauerbraten mit Kartoffel Klösse)

Pot Roast with Potato Dumplings
This recipe is an adaptation of one in Lüchow’s German Cookbook by Jan Mitchell.
Yield: serves 6-8

Ingredients

  • 1 beef eye of round (5–6 lbs.), tied at 2" intervals (see Tying a Butcher's Slipknot)
  • Salt and freshly ground black pepper, to taste
  • 1 13 cups red wine vinegar
  • 4 whole cloves
  • 4 whole black peppercorns
  • 3 yellow onions, 2 sliced, 1 finely chopped
  • 2 dried bay leaves
  • 1 carrot, cut crosswise into 1⁄3" rounds
  • 1 rib celery, coarsely chopped
  • 2 Tbsp. extra-virgin olive oil
  • 7 Tbsp. butter
  • 1 14 cups flour
  • 1 Tbsp. sugar
  • 1 cup fresh bread crumbs
  • 1 Tbsp. finely chopped parsley
  • 2 lb. russet potatoes, peeled and grated
  • 2 eggs, lightly beaten
  • 5 crunchy gingersnaps, crushed

Instructions

  1. Season beef with salt and pepper; put into a bowl. Add vinegar, cloves, peppercorns, sliced onions, bay leaves, carrots, celery, and 7 cups water (beef must be submerged). Cover; refrigerate for 4 days.
  2. Remove beef; reserve vegetables and marinade. Pat beef dry. Heat oil and 2 tbsp. of the butter in a pot over medium-high heat. Brown beef, turning 2–3 times, 10–12 minutes total. Add marinade and vegetables; boil. Simmer over medium-low, covered, until tender, about 3 hours. Heat remaining 5 tbsp. butter in another pot over medium heat. Whisk in 1⁄4 cup of the flour and sugar. Cook until golden, about 5 minutes. Briskly stir butter mixture into beef pot; cook, covered, until beef is very tender, about 1 hour.
  3. Make dumplings: Bring a large pot of salted water to a boil. Put 1⁄2 cup of the flour into a bowl; set aside. Mix together chopped onions, bread crumbs, parsley, and salt and pepper in a bowl. Squeeze out extra liquid from potatoes; add potatoes to bread crumb mixture along with eggs and remaining 1⁄2 cup flour; mix well. Form potato mixture into ten 2 1⁄2"-wide balls. Roll balls in reserved flour, shaking off any excess, and gently boil, stirring only occasionally, until cooked through, about 20 minutes. Using a slotted spoon, transfer dumplings to a large plate and cover with plastic wrap to keep warm.
  4. Remove beef. Stir gingersnaps into gravy; cook over medium-high heat, stirring, until thickened, 14–15 minutes. Remove twine from beef; slice thickly. Arrange dumplings around beef on a platter; pour gravy over the top.