Sauerbraten (German Pot Roast)

It was in Cologne in 1963 that I finally solved the riddle of preparing sauerbraten. What I could not achieve until then was the golden glow that shimmers over the deep brown gravy. Ingredients: 1 (5-lb.) beef eye of round Kosher salt, to taste 2 cups red wine 1½ cups red wine vinegar 3 large […]