Sauerbraten

Delicious Sauerbraten, a traditional German pot roast served with herbs and spices.

Sauerbraten is a classic German pot roast marinated in wine and vinegar for deep, tangy flavor. This simple version uses common ingredients and slow cooking to make the beef tender and rich; try this classic sauerbraten recipe for a comforting meal.

Why make this recipe

This recipe is worth the wait because the long marinade turns a humble roast into a tender, flavorful dish that feels special. The sweet and sour balance is friendly to many tastes, and the slow braise lets the meat become melt-in-your-mouth. For an easy follow-through on the marinade step, see this marinated pot roast guide.

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Ingredients

  • 3–4 pounds beef roast (preferably chuck)
  • 2 cups red wine
  • 1 cup vinegar
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1 tablespoon mustard
  • 2 bay leaves
  • 6–8 whole cloves
  • Salt and pepper to taste
  • 1 medium head red cabbage, shredded
  • 2 tablespoons butter
  • Salt and pepper to taste (for cabbage)

Sauerbraten

For notes on balancing the vinegar and wine, consult the sauerbraten marinade and ingredients reference.

Directions

  1. In a large bowl, combine red wine, vinegar, onion, carrots, celery, garlic, sugar, mustard, bay leaves, cloves, salt, and pepper to create the marinade.
  2. Place the beef roast in the marinade, cover and refrigerate for at least 3 days, turning occasionally.
  3. Preheat the oven to 325°F (160°C).
  4. Remove the roast from the marinade and sear it in a hot pan until browned on all sides.
  5. Place the seared roast in a Dutch oven, pour the marinade over it, cover, and cook in the oven for 2–3 hours until tender.
  6. For the red cabbage, melt butter in a large pot, add the shredded cabbage, and sauté for about 10 minutes.
  7. Season with salt and pepper and cook until tender.
  8. Serve the roast sliced with the sauce and red cabbage on the side.

Use a heavy pan or Dutch oven for best results; the Dutch oven cooking method keeps heat steady and makes the meat very tender.

Serving

Slice the roast against the grain and spoon the cooking sauce over the slices. Serve with the warm red cabbage and boiled potatoes, spaetzle, or crusty bread to soak up the gravy.

Storage

  • Refrigerate leftover meat and cabbage in airtight containers for up to 4 days.
  • For longer storage, freeze the roast (slice first if you like) and sauce for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Tips

  • Turn the roast in the marinade every day so the flavor soaks in evenly.
  • If the sauce is too sharp, a small splash of cream or a teaspoon of sugar can soften it.
  • Strain the marinade before using it as sauce if you prefer a smooth gravy.
  • For more marinade ideas and fixes, read these marinade tips and adjustments.

Variations

  • Add crushed gingerbread or a small piece of dark chocolate to the sauce for a richer flavor.
  • Substitute apple cider vinegar for part of the vinegar for a milder tang.
  • Use pork or lamb instead of beef for a different take on the same method.

Sauerbraten

FAQs

Q: How long should I marinate the roast?
A: At least 3 days in the fridge, turning it once a day for even flavor.

Q: Can I skip searing the meat?
A: Searing adds brown flavor and color, but you can skip it if you are short on time.

Q: Is red wine necessary?
A: Wine adds depth, but you can use beef stock plus a splash of vinegar in a pinch.

Q: Can I make the cabbage ahead?
A: Yes — cook it, cool, and store in the fridge. Reheat gently before serving.

Q: How do I thicken the sauce?
A: Reduce it on the stove or stir in a slurry of flour or cornstarch mixed with cold water.

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