Classic German Sauerbraten

Method

1. In a large pot, combine vinegar, onion, carrots, garlic, peppercorns, bay leaves, and sugar.
2. Add beef roast and pour in beef broth. Bring to a simmer, then cover and cook on low heat for 3-4 hours until tender.
3. Remove beef, let rest, then slice. Strain the cooking liquid and reduce to a rich sauce.
4. Serve slices of beef with the sauce and dumplings on the side.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.