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Tender Sauerbraten German Pot Roast: 3-Day Marinate

Sauerbraten German Pot Roast
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Sauerbraten is a traditional German pot roast, marinated and slow-cooked for a tender, flavorful dish served with a tangy gravy. This recipe transforms beef into an unforgettable meal.

Ingredients

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  • 480 ml red wine vinegar or a mixture of red wine and vinegar
  • 480 ml 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 teaspoon mustard seeds (optional)
  • 1 tablespoon granulated sugar or brown sugar
  • 1.4 – 1.8 kg beef roast (bottom round or chuck)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons neutral oil or butter, for searing
  • 1 – 2 tablespoons flour (optional, for thickening)
  • 8 – 10 gingersnap cookies, crushed

Instructions

  1. Combine vinegar, water, onion, carrots, celery, garlic, peppercorns, cloves, bay leaves, mustard seeds, and sugar in a large pot. Bring to a boil, then cool completely. This is the first step in making your Sauerbraten German Pot Roast.
  2. Place beef in a large glass or ceramic dish and pour cooled marinade over it. Cover and refrigerate for 48 to 72 hours, turning meat once daily. Proper marinating is key for authentic German sauerbraten.
  3. Remove beef from marinade and pat dry. Strain and reserve marinade. Heat oil in a Dutch oven over medium-high heat and sear beef on all sides until deeply browned. Transfer meat to a plate. This searing step is crucial for a classic German pot roast.
  4. Add strained vegetables from marinade to the same pot and sauté for several minutes until aromatic. Return beef to the pot.
  5. Pour reserved marinade into pot to cover two-thirds of beef. Bring to a gentle simmer, cover, and cook over low heat for 2.5 to 3 hours until meat is fork-tender. This slow cooking method is essential for tender sauerbraten.
  6. Transfer beef to a platter and let rest. Strain cooking liquid and return to pot. Simmer and whisk in crushed gingersnaps (or flour), stirring until sauce is thickened and smooth. Adjust seasoning with salt, pepper, or sugar as needed. This creates the signature tangy gravy for your German marinated pot roast.
  7. Slice beef and serve with generous ladles of tangy gravy. Accompany with traditional sides such as red cabbage, boiled potatoes, potato dumplings, or spaetzle. Enjoy your delicious Sauerbraten German Pot Roast!

Notes

  • Longer marination enhances the flavor of your Sauerbraten German Pot Roast.
  • Adjust the sweetness of the gravy based on personal preference for your German pot roast sauerbraten.
  • This dish pairs well with various traditional sides for a complete German meal.

Nutrition

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