Description
Classic Sauerbraten is a traditional German pot roast marinated for days in a spiced red wine and vinegar mixture, then slowly braised until fork-tender and served with a rich, velvety gravy—optionally thickened with gingersnaps—for deep, comforting flavor.
Ingredients
3 lbs beef roast (rump or chuck)
2 cups red wine
2 cups red wine vinegar
1 onion, sliced
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
10 whole black peppercorns
8 whole cloves
2 bay leaves
1 tablespoon juniper berries (optional)
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons sugar or molasses
3 tablespoons butter
3 tablespoons flour
1 cup beef broth
2 tablespoons gingersnap crumbs (optional, for thickening)
Instructions
- In a large bowl, mix red wine, vinegar, onion, carrots, celery, garlic, peppercorns, cloves, bay leaves, juniper berries (if using), salt, and black pepper.
- Place the beef roast in a large resealable bag or non-metal container and pour the marinade over it. Seal and refrigerate for 3–5 days, turning the meat daily.
- Remove the roast from the marinade, pat dry, and reserve the marinade and vegetables.
- In a heavy pot or Dutch oven, melt butter over medium-high heat and brown the roast on all sides (3–4 minutes per side).
- Remove the roast and add reserved vegetables to the pot. Sauté for about 5 minutes until softened.
- Sprinkle in the flour and stir for 2 minutes to form a roux.
- Slowly pour in the reserved marinade and beef broth, stirring to deglaze the pot.
- Return the beef to the pot, bring to a simmer, cover, and cook over low heat for 3–4 hours, until fork-tender.
- Remove the roast to rest. Strain the cooking liquid and skim off fat.
- For a thicker sauce, stir in gingersnap crumbs and simmer until thickened.
- Slice the roast and serve with the sauce poured over the top.
Notes
Marinate for at least 3 days for the best flavor—turn the meat daily.
Gingersnap crumbs add a traditional touch and help thicken the sauce.
This dish is even better the next day as the flavors meld.
Can be frozen in sauce for up to 3 months.
Use gluten-free flour and omit gingersnaps for a gluten-free version.
- Prep Time: 20 minutes (plus 3–5 days marinating)
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: German
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg
