Cover and braise on low heat or in the oven at 200C (.
Afghanistan, Africa, Albania, American Samoa, Anguilla, Antigua and Barbuda, Aruba, Australia, Bahamas, Bahrain, Bangladesh, Barbados, Belarus, Belize, Bermuda, Bhutan, British Virgin Islands, Brunei Darussalam, Cambodia, Cayman Islands, Cook Islands, Costa Rica, Dominica, Dominican Republic, El Salvador, Fiji, French Polynesia, Germany, Grenada, Guadeloupe, Guam, Guatemala, Haiti, Honduras, Indonesia, Iraq, Jamaica, Jordan, Kiribati, Kuwait, Kyrgyzstan, Laos, Lebanon, Macau, Marshall Islands, Martinique, Mexico, Micronesia, Mongolia, Montserrat, Nauru, Nepal, Netherlands Antilles, New Caledonia, Nicaragua, Niue, Pakistan, Palau, Panama, Papua New Guinea, Philippines, Qatar, Russian Federation, Saint Kitts-Nevis, Saint Lucia, Saint Pierre and Miquelon, Saint Vincent and the Grenadines, Saudi Arabia, Solomon Islands, South America, Tajikistan, Tonga, Trinidad and Tobago, Turkmenistan, Turks and Caicos Islands, Tuvalu, Ukraine, Uzbekistan, Vanuatu, Vietnam, Virgin Islands (U.S. Sauerbraten (Pot Roast): 1 tbsp olive oil 3 to 3 1/2 lb boneless pot roast (rump, chuck or round) 1 package Knorr Sauerbraten (Pot Roast) recipe mix. For years, Ive used Knorr Sauerbraten Mix. Pour 375 ml water into the pot, stir in the contents of the bag and bring to the boil.
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