Name: Sauerbraten (German Pot Roast) Recipe
Prep time: 15 min
Cook time: 3 h
Total time: PT-491259H45M42S
Cuisine: German
Ingredients: 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; 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)

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Introduction

Sauerbraten is a classic German pot roast known for its deep, tangy flavor and tender texture. Marinated for several days in a spiced vinegar mixture and slow-cooked until melt-in-your-mouth tender, it offers a comforting taste of traditional German cuisine. Serve it with red cabbage, potato dumplings, or spaetzle for a complete meal.

The image shows a white plate with several pieces of brown, slow-cooked beef covered in shiny, thick brown gravy, topped with finely chopped green herbs. Around the beef, there are triangular chunks of yellow potatoes sprinkled with the same green herbs. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Combine all marinade ingredients in a large pot and bring to a boil. Let the mixture cool completely. Place the 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 to marinate evenly.
Step 2: Remove the beef from the marinade and pat it dry. Strain the marinade, reserving the liquid and vegetables separately. Heat oil or butter in a large Dutch oven and sear the beef on all sides until browned. Remove the beef and set aside.
Step 3: Add the strained vegetables to the pot and sauté them for a few minutes to develop flavor. Return the seared beef to the pot.
Step 4: Pour the reserved marinade liquid back into the pot to cover about two-thirds of the roast. Bring to a simmer, cover the pot, and cook on low heat for 2.5 to 3 hours, or until the meat is fork-tender. Alternatively, you may roast it in a 325°F (165°C) oven until tender.
Step 5: Remove the beef and set it aside to rest. Strain the cooking liquid and return it to the pot. Simmer the liquid and stir in crushed gingersnap cookies to thicken the sauce. You may use flour instead if preferred. Adjust seasoning with salt, pepper, or sugar to taste.
Step 6: Slice the roast and serve with the rich, tangy gravy. Traditional accompaniments include red cabbage, boiled potatoes, potato dumplings, or spaetzle.

Tips & Variations

For best flavor, marinate the beef for at least 48 hours, ideally 72 hours, to allow the spices to penetrate deeply.
Don’t skip the gingersnap cookies—they add a subtle sweet-spicy note and help naturally thicken the gravy.
You can replace half the vinegar in the marinade with dry red wine to balance acidity and add complexity.
This dish tastes even better the next day, making it perfect for preparing ahead and reheating.
Leftover Sauerbraten and gravy freeze well for convenient future meals.

Storage

Store Sauerbraten and its gravy in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop to preserve tenderness and flavor. You can also freeze leftovers for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate holds a serving of tender braised beef slices coated in a thick, glossy brown sauce with visible bits of onions and herbs, arranged in the center with five pieces stacked closely; around the beef are roughly six golden-yellow pineapple chunks sprinkled with finely chopped fresh green herbs, adding a bright color contrast. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for Sauerbraten?

Yes, bottom round or chuck roast are traditional choices because they become tender with slow cooking, but other tougher cuts suitable for braising can work well too.

Do I have to marinate the beef for several days?

Marinating for 2–3 days is key to developing Sauerbraten’s characteristic tangy and spiced flavor. Shortening this time will result in less depth and tenderness, but if you’re short on time, at least overnight marinating can improve taste somewhat.