Include in Print View:

Sauerbraten-Pot-Roast_1

Sauerbraten (Pot Roast recipe image
This traditional German Sauerbraten is a hearty, slow-cooked pot roast that delivers deep, savory flavors with a distinct tangy kick. The beef chuck is marinated for days in a mixture of vinegar, water, and aromatic spices like bay leaves, peppercorns, and cloves, which tenderizes the meat and infuses it with complex taste. Cooked low and slow with carrots and onions, it creates a rich, thick gravy enhanced by sugar and crumbled gingersnaps. This comforting dish is perfect for weekend family dinners or holiday gatherings, offering a satisfying meal that tastes even better the next day.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1975.5
Dietary: Gluten-free
Description
This traditional German Sauerbraten is a hearty, slow-cooked pot roast that delivers deep, savory flavors with a distinct tangy kick. The beef chuck is marinated for days in a mixture of vinegar, water, and aromatic spices like bay leaves, peppercorns, and cloves, which tenderizes the meat and infuses it with complex taste. Cooked low and slow with carrots and onions, it creates a rich, thick gravy enhanced by sugar and crumbled gingersnaps. This comforting dish is perfect for weekend family dinners or holiday gatherings, offering a satisfying meal that tastes even better the next day.
Ingredients
  • 4 lbs Beef ** 1 pt Vinegar
  • 1 Water
  • 4 whole Bay leaf
  • 12 whole Peppercorns, black
  • 4 whole Cloves
  • 1 whole Carrot
  • 6 whole Onion
  • 1 tablespoons Sugar
  • 12 whole Gingersnaps
  • 1 Salt & pepper
Directions
  1. 1
    Select beef chuck, rump, or round for best results.
  2. 2
    Wipe the meat with a damp cloth and sprinkle thoroughly with salt and pepper.
  3. 3
    Place the meat in an earthen dish or non-reactive container.
  4. 4
    Add vinegar and enough water to completely cover the meat.
  5. 5
    Add bay leaves, black peppercorns, and cloves to the marinade.
  6. 6
    Cover tightly and let stand in a cool place for 5 days, turning meat occasionally.
  7. 7
    Cut carrots into strips and slice onions.
  8. 8
    Remove meat from marinade, reserving the liquid.
  9. 9
    Pat the meat dry and brown well on all sides in a Dutch oven.
  10. 10
    Add the carrots, onions, and 1 cup of the reserved spiced vinegar to the pot.
  11. 11
    Cover tightly and cook over low heat for about 3 hours, or until the meat is tender.
  12. 12
    Remove meat from the pot and keep warm.
  13. 13
    Stir sugar and crumbled gingersnaps into the remaining cooking liquid.
  14. 14
    Cook the gravy for 10 minutes, adding more reserved vinegar if a thinner consistency is desired.
  15. 15
    Serve the pot roast topped with the thickened gravy.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1975.5kcal
% Daily Value *
Total Fat 78.9g122%
Saturated Fat 29.2g146%
Cholesterol 354.1mg119%
Sodium 409.2mg18%
Total Carbohydrate 214.2g72%
Dietary Fiber 82.0g328%
Sugars 13.7g
Protein 163.8g328%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Marinating time can vary from 2 to 5 days; longer marination results in more tender meat and deeper flavor.

Use a non-reactive container (glass, ceramic, or plastic) for marinating to prevent metallic tastes.

Gingersnaps add a traditional sweetness and spice to the gravy; ginger cookies or graham crackers can be used as substitutes.

This dish tastes even better when made a day ahead and reheated, allowing flavors to meld.

If the gravy is too thick, thin it with additional reserved marinade or water.

Keywords: sauerbraten, pot roast, german, beef, chuck, marinated, vinegar, tangy, slow cooked, comfort food, gingersnaps, gravy, traditional, dinner, family meal, spices, bay leaf, peppercorns, cloves, dutch oven
Read it online: https://www.chefs-mate.com/recipe/sauerbraten-pot-roast-3/