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German Sauerbraten

A classic German pot roast that is tangy, savory, and comforting, perfect for family meals and special occasions.
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Prep Time 3 hours
Cook Time 3 hours
Total Time 6 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 to 4 pounds beef roast (rump roast, chuck, or bottom round — or venison for a leaner twist)
  • 2 cups dry red wine
  • 1 cup red wine vinegar (or apple cider vinegar for a milder tang)
  • 1 cup beef broth or water
  • 2 large onions, sliced
  • 2 large carrots, sliced
  • 2 stalks celery, sliced
  • 3 cloves garlic, smashed
  • 2 tablespoons brown sugar (or maple syrup/honey)
  • 2 leaves bay leaves
  • 6 whole cloves OR 1/2 teaspoon ground cloves
  • 1 teaspoon whole black peppercorns, lightly crushed
  • 6 berries juniper berries (optional) Traditional flavor
  • 1 tablespoon pickling spice (optional)
  • 2 tablespoons neutral oil (vegetable, canola, or light olive oil) for browning
  • 2 cups crushed gingersnaps OR 2 tablespoons cornstarch (or arrowroot) for thickening
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Make the marinade: In a large bowl, whisk together red wine, red wine vinegar, beef broth (or water), sliced onions, carrots, celery, garlic, brown sugar, bay leaves, cloves, peppercorns, juniper berries, and pickling spice if using.
  2. Marinate the beef: Place the beef in a non-reactive container or large zip-top bag and pour the marinade over it, making sure the meat is submerged. Cover and refrigerate for 3–5 days, turning the meat once a day. (Quick option: marinate 24 hours and it will still be delicious.)
  3. Remove and reserve: Take the beef out of the marinade, pat it dry with paper towels, and strain the marinade through a fine sieve into a bowl. Reserve both solids and liquid. Season the beef with salt and pepper.
Cooking
  1. Brown the roast: In a heavy Dutch oven or ovenproof pot, heat the oil over medium-high heat. Brown the roast on all sides (about 3–4 minutes per side) to develop flavor. Transfer the roast to a plate.
  2. Sauté veggies and reduce marinade: Add the strained onions, carrots, and celery to the pot and sauté for 5–7 minutes until slightly softened. Pour in the reserved marinade liquid and bring to a simmer, scraping up any browned bits. Simmer 8–10 minutes to meld flavors.
  3. Braise: Return the roast to the pot. Add extra beef broth if needed to come halfway up the side of the roast. Cover and braise: On the stovetop: simmer gently on low for 2.5–3 hours; In the oven: preheat to 325°F (160°C) and cook covered for 2.5–3 hours. The roast is done when a fork slides in easily.
  4. Make the gravy: Remove the roast and keep warm. Strain the braising liquid into a saucepan, pressing the solids to release juices. Bring to a simmer. For a classic thickener, stir in crushed gingersnaps a handful at a time until you reach desired thickness and sweetness. For a smoother, gluten-free gravy, whisk 1–2 tablespoons cornstarch or arrowroot with cold water and simmer for 2–3 minutes until thickened. Adjust seasoning.
  5. Slice and serve: Slice the roast thinly across the grain, arrange on a platter, and spoon the gravy over the meat. Simmer leftover gravy a few minutes more if needed to meld flavors.

Notes

If the sauce tastes too sharp from the vinegar, simmer a little longer or add a teaspoon of honey/maple syrup to balance acidity. Sauerbraten actually improves overnight. It can be reheated gently on low to avoid drying the meat.