This authentic recipe for Sauerbraten is a German pot roast that gets marinated for several days. Its savory, sweet and sour gravy gets thickened with gingersnaps which give it a unique flavor.
Sauerbraten is an old-world dish that has been around for centuries, and it tastes just as good today! If you’re looking to serve an authentic Bavarian-style meal, this recipe is the perfect centerpiece.
If you like this recipe, you will enjoy our Instant Pot tri tip. It has a sweet and sour sauce that reminds people of the gravy in Sauerbraten.
What is Sauerbraten?
Sauerbraten is a German-style pot roast that gets marinated in a brine with wine and spices then slow-braised until it is tender and succulent!
In Germany, Sauerbraten recipes differ by region, and this dish is from the Southern part of the nation, where they use spice cookies to flavor and thicken the gravy.
Traditionally, they use Lebkuchen or Pfeffernusse cookies, but gingersnap cookies are a common substitute. The spicy cookies add a bold flavor to the dish and balance the acidity and sourness of the recipe.
You can use venison, lamb, pork, or beef to make Sauerbraten, but beef is the most common type of meat used for this dish.
What is the Best Cut of Beef for Sauerbraten?
We used a bottom round roast in this recipe. It is an affordable cut of beef, which makes it practical for large families or festive gatherings.
Some great cuts of beef for Sauerbraten include:
- Top round
- Bottom round
- Rump roast
- Chuck roast
Why You Will Love This German-Style Pot Roast:
- An easy brine tenderizes and infuses flavor into the beef
- A slow-braise produces a juicy, fork-tender roast
- It uses a budget-friendly cut of beef
- A rich, sweet-sour gingersnap gravy
The Ingredients:
Here is a list of the ingredients you will need for the sauerbraten marinade and the rest of the recipe. You will want to plan this recipe in advance since it has to marinate for so long.
For the Marinade:
- Red wine.
- Red wine vinegar.
- Onion.
- Garlic
- Black peppercorns and juniper berries
- Fresh rosemary, thyme, and bay leaves
- Salt.
- A boneless beef roast such as a bottom round roast
To Cook the Roast and Make the Gravy:
- Onions
- Carrots
- Celery
- Flour
- Beef broth
- Gingersnap cookies
How to Make It:
Combine the ingredients for the marinade and bring to a boil. Remove the marinade from the heat and let it cool to room temperature.
Marinate the Roast
- When the marinade cools down, place the roast in a non-reactive container and cover it with the marinade.
- Let the roast marinate in the fridge for five days or as much as ten days.
Sear the Meat and Braise:
- Remove the roast from the marinade and pat it dry.
- Strain the marinade through a sieve. Discard the spices and save the liquid.
- Heat a Dutch oven (or heavy pot) and sear the roast on all sides. Set aside.
- Add the veggies to the pot and cook until soft. Sprinkle the flour over the veggies and cook for 2 minutes or until the flour starts to look golden brown.
- Pour some of the marinade and some water into the pot and bring to a boil. Stir frequently to avoid lumps.
- Return the roast to the pot and cover it with the lid. Place the roast in a preheated oven and cook for 2 to 2-1/2 hours.
- Transfer the roast to a serving platter and cover it with foil.
Make the Gravy
- Skim the fat off the braising liquid and measure the liquid. If you have more than three cups, boil it until it reduces down. If you have less than three cups, add some wine or broth.
- Add the gingersnaps to the vegetables and braising liquid, and cook for 10 minutes.
- Strain the sauce through a sieve and push down with a wooden spoon to force the softened vegetables through the sieve.
- Return the sauce to the pan and simmer over low heat until it is time to serve.
Tips for Success
- The marinade. When you marinate the roast, use stainless steel, glass, or an enameled pot. Do not use plastic, aluminum, or stainless steel. The acidic sauerbraten marinade reacts with aluminum and stainless steel, and it leaches into the plastic.
If the meat is not totally covered with the brine then turn the meat about twice a day to ensure all sides of the roast get evenly marinated. - To sear the roast: Make sure you pat the roast dry before you sear it. If it is still wet, it will steam, and you won’t achieve a golden-brown crust. That brown crust adds flavor to the pot roast.
- Cooking the roast: Let the roast cook until it is tender. If your roast is larger than 4 pounds, it may need longer than 2-1/2 hours.
- The braising liquid: If you have more than three cups of braising liquid, you can boil it on the stovetop until it reduces down to three cups. If you have less than three cups, add some wine or beef broth.
What to Serve with Sauerbraten:
Sauerbraten isn’t complete without potatoes. Try whipping up some creamy mashed potatoes, or make hot German potato salad. Red cabbage with apples or some roasted beets and some warm sourdough bread complete the meal.
Helpful Tools:
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- 5-quart Dutch oven or oven safe pot
- A sieve to strain the gravy
- Tongs to turn the roast while searing
Some other recipes we are sure you will love:
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Sauerbraten (German Style Pot Roast)
Ingredients
For the Marinade:
- 1/2 cup dry red wine
- 1/2 cup red wine vinegar
- 2 cups cold water
- 1 medium-sized onion peeled and thinly sliced
- 6 garlic cloves finely chopped
- 1/2 teaspoon black peppercorns coarsely crushed
- 1/2 teaspoon juniper berries* coarsely crushed
- 2 sprigs of fresh rosemary
- 3 sprigs of fresh thyme
- 2 teaspoons salt
- 3 small bay leaves
- 4 pounds boneless beef roast preferably top or bottom round or rump, trimmed of fat
To Cook the Roast:
- 3 tablespoons peanut oil
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped carrots
- 1/4 cup finely chopped celery
- 2 tablespoons flour
- 1 cup beef broth or water
- ½ cup gingersnap crumbs
Instructions
For the Sauerbraten Marinade
- In a 2 to 3 quart saucepan, combine the wine, vinegar, water, onion, garlic, crushed peppercorns, juniper berries, rosemary, thyme, salt, and the bay leaves.
- Bring the marinade to a boil over high heat, then remove it from the heat and let it cool to room temperature.
- Place the beef in a deep crockpot or stainless steel or enameled pot (avoid plastic, aluminum, and cast iron). The pot should be just large enough to hold it comfortably and pour the marinade over it. The marinade should come at least halfway up the sides of the meat. If necessary, add more wine.
- Turn the meat in the marinade to moisten it on all sides. Cover the pot tightly with plastic wrap and refrigerate for 5 days, turning the meat over at least twice a day.
To Cook the Roast:
- Preheat the oven to 350 degrees
- Remove the meat from the marinade and pat it completely dry with paper towels.
- Strain the marinade through a fine sieve set over a bowl and reserve the liquid. You will need at least 5 cups (add additional wine or broth if necessary). Remove and discard the herbs, spices, and onions.
- Heat the peanut oil over moderate heat in a large Dutch oven or a heavy 5-quart pot. Add the meat and brown it on all sides, turning it frequently and regulating the heat so that it browns deeply and evenly without burning. This should take about 15-20 minutes.
- Transfer the meat to a platter and discard all but about 4 tablespoons of the fat from the pot.
- Add the chopped onions, carrots, and celery to the fat in the pot and cook over moderate heat. Stir frequently, for 5-8 minutes, or until the veggies are soft and light brown.
- Sprinkle the flour over the veggies. Cook, stirring constantly, for 2 or 3 minutes or until the flour begins to get light golden brown in color.
- While stirring, slowly pour in 2 cups of the reserved marinade and ½ cup of water. Bring to a boil over high heat. Cook for 2 minutes.
- Return the meat to the pot. Cover tightly and transfer to the oven. Cook in a preheated (350°F) oven for 2 to 2-1/2 hours, or until the meat shows no resistance when pierced with a sharp knife. Transfer the meat to a platter and cover with foil while you make the sauce.
To Make the Gravy
- Skim the fat off the surface of the braising liquid then measure how much liquid remains. You will need 3 cups of liquid for the sauce. If you have more, boil it briskly over high heat until it is reduced. If you have less, add some of the reserved marinade or some wine and beef broth.
- Combine the liquid and the gingersnap crumbs in a saucepan. Cook over moderate heat, stirring frequently, for 10 minutes. The crumbs will disintegrate in the sauce and thicken it slightly.
- Strain the sauce through a fine sieve, pressing down hard with a wooden spoon to force as much of the vegetables and cookie crumbs through as possible. Return the sauce to the pan. Taste, and add seasoning if needed. Let it simmer over low heat until ready to serve.
- To serve, carve the meat into ¼ inch slices and arrange the slices attractively in overlapping layers on a heated platter. Moisten the slices with a few tablespoons of the sauce and pass the remaining sauce separately in a sauceboat.
Notes
- *Omit juniper berries if unable to find them.
- When you marinate the roast, use stainless steel, glass, or an enameled pot. Do not use plastic, aluminum, or stainless steel. The acidic sauerbraten marinade reacts with aluminum and stainless steel, and it leaches into the plastic.
- Use stainless steel, glass, or an enameled pot when marinating the roast. Plastic, aluminum, and stainless steel should not be used. The marinade tends to leach into plastic and reacts with aluminum or steel.
Nutrition
This recipe was originally posted on December 7, 2013. We updated the photos in the post and re-published it.
