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Sauerbraten German Pot Roast Recipe

Sauerbraten German Pot Roast Recipe
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★★★★★

5 from 8 reviews

Traditional German Sauerbraten is a flavorful pot roast marinated in a tangy mixture of red wine vinegar, spices, and aromatics, then slow-cooked until tender and served with a rich gingersnap-infused gravy. This classic dish delivers a perfect balance of acidity and sweetness, making it a hearty and comforting meal.

Ingredients

Scale

Marinade

  • 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

Beef and Seasoning

  • 1.4–1.8 kg beef roast (bottom round or chuck)
  • Salt, to taste
  • Freshly ground black pepper, to taste

For Cooking and Gravy

  • 2 tablespoons neutral oil or butter, for searing
  • 1–2 tablespoons flour (optional, for thickening)
  • 8–10 gingersnap cookies, crushed

Instructions

  1. Prepare the Marinade: Combine red wine vinegar, water, sliced onion, chopped carrots, chopped celery, smashed garlic, black peppercorns, whole cloves, bay leaves, mustard seeds, and sugar in a large pot. Bring the mixture to a boil, then allow it to cool completely to develop the flavors.
  2. Marinate the Beef: Place the beef roast in a large glass or ceramic dish and pour the cooled marinade over it, ensuring the meat is fully submerged. Cover and refrigerate for 48 to 72 hours, turning the meat once daily to evenly marinate.
  3. Prepare the Beef for Cooking: Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade, reserving the liquid and the vegetables separately.
  4. Sear the Beef: Heat the neutral oil or butter in a Dutch oven over medium-high heat. Sear the beef roast on all sides until it develops a deep brown crust. Transfer the seared beef to a plate and set aside.
  5. Sauté the Vegetables: Add the strained marinade vegetables to the Dutch oven and sauté for several minutes until they become aromatic and slightly softened, which will enhance the flavor of the sauce.
  6. Simmer the Beef: Return the seared beef to the pot, then pour the reserved marinade liquid over the beef, covering about two-thirds of the roast. Bring to a gentle simmer, cover the pot, and cook over low heat for 2.5 to 3 hours until the meat is tender and can be easily pierced with a fork. Alternatively, the covered pot can be placed in a preheated 165°C (325°F) oven for the same amount of time.
  7. Rest and Prepare the Gravy: Transfer the cooked beef to a platter and allow it to rest while you finish the sauce. Strain the cooking liquid to remove solids and return the liquid to the pot. Bring it to a simmer and whisk in the crushed gingersnap cookies (or flour if preferred) to thicken the sauce. Stir until smooth and adjust seasoning with salt, pepper, or a touch of sugar as needed.
  8. Serve: Slice the rested beef and serve it with generous ladles of the tangy, rich gravy. Traditional accompaniments include red cabbage, boiled potatoes, potato dumplings, or spaetzle for a complete authentic meal.

Notes

  • Marinating the beef for at least 48 hours is crucial to develop the characteristic sour flavor of Sauerbraten.
  • If gingersnap cookies are unavailable, flour or cornstarch can be used as a thickener, but the gingersnap adds a unique subtle sweetness and spice.
  • Turning the meat daily during marination ensures even flavor absorption.
  • This dish pairs wonderfully with hearty German sides such as red cabbage or spaetzle.
  • Leftover Sauerbraten makes excellent sandwiches or can be reheated with extra sauce.

Nutrition

Keywords: Sauerbraten, German pot roast, marinated roast beef, traditional German recipe, braised beef, gingersnap gravy

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