Sauerbraten (German Pot Roast)

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This traditional sauerbraten German pot roast is tender, flavorful, and slow-cooked in a tangy marinade with rich gravy.

Sauerbraten is a classic German pot roast known for its deep, tangy flavor and fork-tender texture. The beef is traditionally marinated in a vinegar-based mixture with spices, then slow-braised until incredibly tender and finished with a rich, slightly sweet-and-sour gravy. This dish is comforting, bold, and perfect for cozy family dinners or special occasions. While it takes time, the process is simple and the results are absolutely worth it.

Why You’ll Love This Recipe

  • Classic, authentic German comfort food
  • Deep, rich flavor with a perfect sweet-and-tangy balance
  • Ultra-tender beef that falls apart easily
  • Make-ahead friendly and even better the next day
  • Perfect for holidays, Sunday dinners, and special meals
  • Rich gravy that pairs beautifully with potatoes or noodles

Ingredients

For the Marinade

  • 3 cups red wine vinegar (or apple cider vinegar)
  • 2 cups water
  • 1 onion, sliced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 bay leaves
  • 8–10 whole cloves
  • 10 whole black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp sugar

For the Pot Roast

  • 3–4 lb beef chuck roast or bottom round
  • Salt and black pepper, to taste
  • 2 tbsp oil
  • 2 tbsp tomato paste
  • 2 tbsp crushed gingersnap cookies (or gingerbread crumbs)
  • 1 tbsp sugar (adjust to taste)

Preparation Steps

  1. In a large pot or bowl, combine all marinade ingredients and bring to a brief simmer. Cool completely.
  2. Place the beef in a large container and pour the cooled marinade over it, making sure it’s fully submerged.
  3. Cover and refrigerate for 3–5 days, turning the meat once a day.
  4. Remove the beef from the marinade and pat dry. Strain and reserve the marinade and vegetables.
  5. Season the beef with salt and pepper.
  6. Heat oil in a large Dutch oven and brown the beef on all sides. Remove and set aside.
  7. Add tomato paste to the pot and cook briefly.
  8. Return the beef to the pot and pour in enough reserved marinade to cover halfway.
  9. Add the reserved vegetables and bring to a gentle simmer.
  10. Cover and cook on low heat for 2½–3 hours, until beef is very tender.
  11. Remove beef and strain the cooking liquid.
  12. Stir crushed gingersnaps and sugar into the gravy and simmer until thickened.
  13. Slice the beef and serve with the gravy spooned over the top.

Cooking Notes

The long marinating time is essential for authentic sauerbraten flavor, so don’t rush it. Gingersnaps naturally thicken the gravy while adding warmth and sweetness. Always taste the gravy and adjust sugar or vinegar to your preference.

Variations

  • Use apple cider vinegar instead of red wine vinegar for a milder tang
  • Add raisins to the gravy for a traditional Rhineland version
  • Replace gingersnaps with gingerbread crumbs or flour slurry
  • Cook in a slow cooker on LOW for 8 hours after browning
  • Use venison instead of beef for a traditional regional twist

Tips

  • Turn the meat daily while marinating for even flavor
  • Brown the beef well for deeper taste
  • Let the roast rest before slicing
  • Slice against the grain for tenderness
  • Sauerbraten tastes even better the next day

Serving Suggestions

  • Serve with potato dumplings or boiled potatoes
  • Pair with red cabbage or sauerkraut
  • Serve over egg noodles or spaetzle
  • Add crusty bread to soak up the gravy
  • Finish with a simple green salad

Prep Time / Cooking Time / Total Time

  • Prep Time: 30 minutes (plus marinating time)
  • Marinating Time: 3–5 days
  • Cooking Time: 3 hours
  • Total Time: About 3½ hours (excluding marination)

Nutritional Information (Per Serving)

Approximate values

  • Calories: 480
  • Protein: 38g
  • Fat: 26g
  • Carbohydrates: 18g

FAQs

Does sauerbraten taste very sour?
No. It has a balanced sweet-and-tangy flavor, not harshly sour.

Can I shorten the marinating time?
For best flavor, marinate at least 3 days. Shorter times reduce depth.

Can I freeze sauerbraten?
Yes. Freeze sliced beef with gravy for up to 2 months.

Why gingersnaps?
They thicken the sauce and add subtle spice and sweetness.

What cut of beef is best?
Chuck roast or bottom round works best for tenderness.

Conclusion

Sauerbraten (German Pot Roast) is a timeless, deeply flavorful dish that showcases the beauty of slow cooking and careful preparation. With its tender beef, rich gravy, and signature sweet-and-tangy taste, it’s a meal that feels special every time it’s served. Whether for a holiday table or a comforting family dinner, this classic German recipe is always worth the wait.

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