Sauerbraten V

Prepare the Marinade: Rub the roast generously with salt and pepper, then place it in a large, non-reactive bowl (glass or ceramic is ideal). In a medium saucepan, combine the red wine, red wine vinegar, and 2 cups of water. Bring to a boil over medium-high heat. Stir in the minced garlic, sliced onion, bay leaves, black peppercorns, sugar, and whole cloves. Once boiling, pour the hot marinade over the beef. Ensure the roast is mostly submerged. Cover the bowl tightly and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to fully penetrate the meat. (Prep time: 15 minutes + 12-24 hours marinating)

Sear and Simmer the Roast: Remove the marinated meat from the refrigerator and thoroughly pat it dry with paper towels. Dredge the roast in 1 cup of all-purpose flour, ensuring it's evenly coated; you may need slightly more or less flour depending on the size and shape of the roast. Heat the bacon grease in a Dutch oven or heavy-bottomed pot over medium-high heat. Once the grease is hot, carefully brown the roast on all sides until a rich, golden-brown crust forms. This step is crucial for developing deep flavor. Pour in half of the marinade (reserve the rest). Reduce the heat to low, cover the pot tightly, and simmer gently until the roast is fork-tender, approximately 3 hours. Check the roast periodically, adding a bit more of the reserved marinade if the liquid level gets too low. (Cook time: 3 hours 30 minutes)

Create the Sour Cream Gravy: Once the roast is tender, carefully remove it from the Dutch oven and transfer it to a serving platter. Tent it loosely with foil to keep it warm while you prepare the gravy. Increase the heat under the Dutch oven to medium-high. In a small bowl, whisk together the remaining 2 tablespoons of flour with 2 tablespoons of cold water to create a smooth slurry. Slowly pour the flour slurry into the pan drippings, stirring constantly to prevent lumps from forming. Cook, stirring, until the gravy thickens to your desired consistency, about 5-7 minutes. Reduce the heat to low and gently stir in the sour cream until it is fully incorporated and the gravy is smooth and creamy. Be careful not to boil the gravy after adding the sour cream, as it may curdle. Adjust seasoning to taste with salt and pepper if needed. (Prep time: 10 minutes)

Serve: Slice the Sauerbraten against the grain and arrange the slices on the serving platter. Pour the generous amount of sour cream gravy over the sliced meat. Serve immediately. (Prep time: 5 minutes)