The red portion simply hasn't been exposed to the marinade yet. Serve with boiled red potatoes and braised red cabbage. The meat in a sauerbraten marinade does turn a rather ugly grey color. Stir in browning and seasoning sauce and pepper. Add this flour mixture to sauce pan cook on medium-medium high heat 6-8 minutes to thicken. Whisk the 2 tablespoons of flour into 1/2 cup cold water. Cooking the Roast & Gravy After marinating the roast, take the meat out of the pot and pad it dry from all sides. Close the lid, place the pot into the fridge and marinade for 5 to 7 days. In the same stockpot, add liquid from roast, 1/2 cup water, sugar and gingersnaps bring to a boil, stirring occasionally until sugar and gingersnaps are dissolved. Add roast, vegetables, and spices into a fitting pot. (Temperature will continue to rise about 10☏ to reach 145☏ for medium rare 160☏ for medium.) Transfer roast to carving board, reserving liquid. Remove roast when meat thermometer registers 135☏ for medium rare 150☏ for medium. In a large bowl, combine the cooled mashed potatoes and salt and the egg.
Bring a large pot of water to a rolling boil. During the last hour or so of cooking time: Start to make the dumplings. Add the meat into the slow cooker and turn on low for 6 hours. Place beef in large roasting pan add reserved marinade to roasting pan, cover with aluminum foil. In a large skillet, quickly brown all sides of the meat in the canola oil. Heat large stock pot on medium heat until hot. Remove beef from marinade strain & reserve marinade. Close bag securely and marinate overnight or up to 24 hours. Combine vinegar and water and add onion, bay leaves, cloves, peppercorns, pickling spices and carrot. Place beef roast and marinade in food-safe plastic bag turn steak to coat. Combine water, vinegar, onion, lemon, salt, bay leaves and cloves in large non-reactive saucepan.
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