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Sauerbraten (German Pot Roast) Recipe

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5 from 133 reviews

Sauerbraten is a traditional German pot roast featuring a tender beef roast marinated in a tangy vinegar-based mixture with aromatic spices. Slowly simmered until melt-in-your-mouth tender, this classic dish is known for its deep, complex flavors and is typically served with red cabbage, potato dumplings, or spaetzle, making it a comforting hearty meal.

Ingredients

Scale

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

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 the mixture cool completely. Place the beef roast in a large glass or ceramic dish and pour the cooled marinade over it. Cover and refrigerate for 2–3 days, turning the meat once daily to ensure even marination.
  2. Remove and Sear the Beef: Take the beef out of the marinade and pat it dry to remove excess moisture. Strain and reserve the marinade liquid. Heat oil or butter in a large Dutch oven over medium-high heat. Sear the beef on all sides until it develops a deep brown crust. Remove the beef and set it aside.
  3. Cook the Vegetables: Add the strained vegetables from the marinade to the Dutch oven and sauté for a few minutes until slightly softened and aromatic. Then, return the seared beef roast to the pot on top of the vegetables.
  4. Add Marinade and Simmer: Pour the reserved marinade back into the pot, covering about two-thirds of the roast. Bring the liquid to a gentle simmer, cover the pot, and cook over low heat for 2.5 to 3 hours, or until the meat is fork-tender. Alternatively, you can place the covered pot in a preheated oven at 325°F (165°C) to cook for the same duration.
  5. Make the Gravy: Remove the beef and set 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 naturally and add a traditional sweet-spicy flavor. If preferred, use flour instead for thickening. Adjust seasoning with salt, pepper, or additional sugar to taste.
  6. Serve: Slice the rested roast thinly and serve with the rich, tangy gravy. Pair with traditional sides such as red cabbage, boiled potatoes, potato dumplings, or spaetzle for a complete meal.

Notes

  • Marinating Time: For optimal flavor development, marinate the beef for at least 48 hours, ideally 72 hours.
  • Gingersnaps: The crushed gingersnap cookies are essential as they provide the sauce with its classic sweet-spicy note and help thicken it naturally.
  • Make Ahead: Sauerbraten tastes even better the next day, making it perfect for preparing in advance and reheating.
  • Wine Option: Replace half of the vinegar with dry red wine if desired to balance the acidity and add depth of flavor.
  • Freezer Friendly: Leftovers, including the gravy, freeze well for convenient future meals.

Keywords: Sauerbraten, German pot roast, marinated beef roast, traditional German cuisine, slow cooked beef, gingersnap gravy, red cabbage, German comfort food

Find it online: https://cheframi.com/sauerbraten-german-pot-roast-recipe/