In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil just until spices infuse vinegar. Cool.
Poke deep holes in roast and place in a large zip-lock bag. Pour vinegar mixture over roast. Cover and refrigerate for three days, turning once daily.
Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 2 to 3 minutes each side. Roast can be braised in oven or crock pot.
For oven braising: Reduce heat under Dutch oven to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 2 hours, adding more vinegar liquid if necessary.
For crock pot: Place reserved vegetables in bottom then top with roast and 1 cup of vinegar liquid. Cook on high for 4 hours or low for 8 hours.
When roast is tender, remove, and cool. Slice roast. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.
PREP TIME 15 Min
COOK TIME 2 Hrs 15 Min
READY IN 4 Days 2 Hrs 15 Min Roast will slice easier when refrigerated over night.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (298g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 42 (61%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 7.5mg||2 %|
|Sodium 43.8mg||2 %|
|Potassium 169.3mg||4 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 4.6g|
|Protein 0.9g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 69
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!