Sauerbraten (German Pot Roast)

Sauerbraten is a classic German pot roast known for its deep, tangy flavor and tender texture. Traditionally marinated for days in a vinegar-based mixture with spices, then slow-cooked until melt-in-your-mouth tender, Sauerbraten is a comforting, old-world dish often served with red cabbage, potato dumplings, or spaetzle. This recipe brings the rich flavors of German cuisine right to your table.

Ingredients

For the Marinade:

• 2 cups red wine vinegar (or a mix of red wine and vinegar)
• 2 cups water
• 1 large onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, smashed
• 10 whole black peppercorns
• 4 whole cloves
• 2 bay leaves
• 1 tsp mustard seeds (optional)
• 1 tbsp sugar or brown sugar

For the Roast:

• 3–4 lb (1.4–1.8 kg) beef roast (bottom round or chuck)
• Salt and black pepper, to taste
• 2 tbsp oil or butter for searing
• 1–2 tbsp flour (optional, for thickening)
• 8–10 gingersnap cookies, crushed (traditional thickener with a sweet-spicy flavor)

Instructions

1. Marinate the Meat:
   Combine all marinade ingredients in a large pot and bring to a boil. Let cool completely. Place beef in a large glass or ceramic dish and pour the marinade over it. Cover and refrigerate for 2–3 days, turning the meat once a day.
2. Remove and Sear the Beef:
   Take the beef out of the marinade and pat dry. Strain and reserve the marinade. Heat oil in a large Dutch oven and sear the beef on all sides until browned. Remove the beef and set aside.
3. Cook the Vegetables:
   Add the strained vegetables from the marinade to the pot and sauté for a few minutes. Return the beef to the pot.
4. Add Marinade and Simmer:
   Pour the reserved marinade back into the pot to cover about two-thirds of the roast. Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until the meat is fork-tender. Alternatively, roast it in a 325°F (165°C) oven.
5. Make the Gravy:
   Remove the beef and set aside to rest. Strain the liquid and return it to the pot. Simmer and stir in crushed gingersnaps to thicken the sauce (or use flour if preferred). Adjust seasoning with salt, pepper, or sugar to taste.
6. Serve:
   Slice the roast and serve with the rich, tangy gravy. Traditional sides include red cabbage, boiled potatoes, potato dumplings, or spaetzle.

Tips

• Marinating Time: For best flavor, marinate the beef for at least 48 hours, ideally 72.
• Gingersnaps: Don’t skip the gingersnaps—they give the sauce its traditional sweet-spicy note and help thicken it naturally.
• Make Ahead: This dish tastes even better the next day—perfect for making ahead and reheating.
• Wine Option: You can swap half the vinegar for dry red wine to balance acidity.
• Freezer Friendly: Leftovers freeze well, including the gravy.

Sauerbraten (German Pot Roast)

---

• Author: admin
• Total Time: 25 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Sauerbraten is a classic German pot roast known for its deep, tangy flavor and tender texture. Traditionally marinated for days in a vinegar-based mixture with spices, then slow-cooked until melt-in-your-mouth tender, Sauerbraten is a comforting, old-world dish often served with red cabbage, potato dumplings, or spaetzle. This recipe brings the rich flavors of German cuisine right to your table.

---

Ingredients

Scale 1x2x3x

For the Marinade:

• 2 cups red wine vinegar (or a mix of red wine and vinegar)

• 2 cups water

• 1 large onion, sliced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 cloves garlic, smashed

• 10 whole black peppercorns

• 4 whole cloves

• 2 bay leaves

• 1 tsp mustard seeds (optional)

• 1 tbsp sugar or brown sugar

For the Roast:

• 3–4 lb (1.4–1.8 kg) beef roast (bottom round or chuck)

• Salt and black pepper, to taste

• 2 tbsp oil or butter for searing

• 1–2 tbsp flour (optional, for thickening)

• 8–10 gingersnap cookies, crushed (traditional thickener with a sweet-spicy flavor)

---

Instructions

1. Marinate the Meat:
   Combine all marinade ingredients in a large pot and bring to a boil. Let cool completely. Place beef in a large glass or ceramic dish and pour the marinade over it. Cover and refrigerate for 2–3 days, turning the meat once a day.

2. Remove and Sear the Beef:
   Take the beef out of the marinade and pat dry. Strain and reserve the marinade. Heat oil in a large Dutch oven and sear the beef on all sides until browned. Remove the beef and set aside.

3. Cook the Vegetables:
   Add the strained vegetables from the marinade to the pot and sauté for a few minutes. Return the beef to the pot.

4. Add Marinade and Simmer:
   Pour the reserved marinade back into the pot to cover about two-thirds of the roast. Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until the meat is fork-tender. Alternatively, roast it in a 325°F (165°C) oven.

5. Make the Gravy:
   Remove the beef and set aside to rest. Strain the liquid and return it to the pot. Simmer and stir in crushed gingersnaps to thicken the sauce (or use flour if preferred). Adjust seasoning with salt, pepper, or sugar to taste.

6. Serve:
   Slice the roast and serve with the rich, tangy gravy. Traditional sides include red cabbage, boiled potatoes, potato dumplings, or spaetzle.

Notes

• Marinating Time: For best flavor, marinate the beef for at least 48 hours, ideally 72.

• Gingersnaps: Don’t skip the gingersnaps—they give the sauce its traditional sweet-spicy note and help thicken it naturally.

• Make Ahead: This dish tastes even better the next day—perfect for making ahead and reheating.

• Wine Option: You can swap half the vinegar for dry red wine to balance acidity.

• Freezer Friendly: Leftovers freeze well, including the gravy.

• Prep Time: 10 min
• Cook Time: 15 min