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	Grone family recipes from the now-closed cafeteria.
March 11, 2010--Grone family recipes from the now-closed cafeteria. The dish includes sauerbraten, potato salad, coleslaw and pie. Dawn Majors dmajors@post-dispatch.com

Yield: 8 servings

1 (about 4-pound) top round or sirloin tip roast

1 medium onion, peeled and cut into wedges

1 rib celery, roughly chopped

1 carrot, roughly chopped

2 cups dry red wine, divided

1 (6-ounce) can tomato paste

1 1/2 cups granulated sugar

3/4 cup red wine vinegar

1 tablespoon garlic powder

2 bay leaves

4 cloves

1 cup all-purpose flour

Salt

Freshly ground black pepper

1. Preheat the oven to 375 degrees. Place a Dutch oven over medium-high heat. Brown the roast on all sides. Distribute onion, celery and carrots around the roast. Transfer to the oven. Roast, uncovered, for 45 minutes. Do not turn off the oven.

2. Remove the roast and vegetables from the Dutch oven and set aside. Return the Dutch oven to the stove; place over medium-high heat. Pour 1/4 cup wine into the Dutch oven and bring to a boil; stir to scrape up the browned bits. Reduce the heat to low. Stir in tomato paste, sugar, vinegar, garlic powder, bay leaves, cloves and remaining 1 3/4 cups wine; blend well. Add flour slowly, stirring until incorporated.

3. Carefully return the roast to the Dutch oven. The liquid should reach about 1/2 of the way up the sides of the pan; if it's too full, ladle out some of the liquid and set it aside. Surround the roast with enough cooked vegetables that they and the liquid reach 2/3 of the way up the side of the roast; if necessary, add some of the reserved liquid to reach that level. Discard any extra liquid.

4. Return to the oven and cook, covered, for 50 minutes. Remove from the oven, turn the roast over, cover the pan and return to the oven. Cook for 30 minutes.

5. Remove from the oven; remove the meat from the Dutch oven and set aside to rest. Strain the roasting liquid through a sieve or other strainer into a large pot. Discard the strained vegetables and other solids. Cook the liquid over low heat until it simmers, reduces and thickens slightly. Season to taste with salt and pepper.

6. Cut meat into slices; serve immediately. Pour some of the sauce over the meat; serve additional sauce on the side.

Per serving: 640 calories; 22g fat; 8g saturated fat; 165mg cholesterol; 49g protein; 55g carbohydrate; 40g sugar; 1g fiber; 250mg sodium; 80mg calcium.

Recipe provided by Dave Grone, a member of the family that ran the Grone's Cafeterias in the St. Louis area