German Sauerbraten (German Pot Roast)

Why You’ll Love This Recipe

This dish is the ultimate comfort food with deep, complex flavors from the long marinade. The combination of tender beef, aromatic vegetables, warm spices, and a tangy-sweet gravy makes it unforgettable. It’s a special-occasion meal that’s perfect for family gatherings, Oktoberfest, or holiday dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Marinade:

• 2 large yellow onions, chopped
• 2 large carrots, chopped
• 1 large leek, chopped
• 3 cloves garlic, minced
• 2 sprigs thyme
• 2 sprigs rosemary
• 2 bay leaves
• 8 juniper berries
• 6 whole cloves
• 10 whole black peppercorns, cracked
• 2 ½ teaspoons kosher salt
• 1 tablespoon sugar
• 2 cups red wine
• 1 ½ cups red wine vinegar
• 1 cup beef broth
• ½ cup golden raisins (optional)

For the Roast:

• 3–4 pounds beef chuck roast or rump roast
• 2 tablespoons vegetable oil
• 10 gingersnap cookies, crushed

Directions

1. In a large pot or bowl, combine all marinade ingredients. Place the beef roast in the mixture, making sure it’s fully submerged. Cover and refrigerate for 3–5 days, turning the roast daily.
2. Remove the beef from the marinade and pat it dry. Strain the marinade, reserving both the liquid and vegetables separately.
3. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the roast on all sides. Remove the beef and set aside.
4. Add the reserved vegetables from the marinade to the pot and sauté until softened, about 5–7 minutes.
5. Pour in the strained marinade liquid, bring to a simmer, and return the beef to the pot. Cover and cook on low heat (or in a 325°F oven) for 3–4 hours, until the meat is fork-tender.
6. Remove the roast and keep warm. Strain the cooking liquid into a saucepan, discarding the solids.
7. Stir in the crushed gingersnap cookies to thicken the sauce, simmering until smooth and rich. Adjust seasoning as needed.
8. Slice the roast and serve with the gravy.

Servings and timing

This recipe serves 6–8 people. The marinade requires 3–5 days, and the cooking time is about 3–4 hours, with a total active prep time of around 30 minutes.

Variations

• Add a splash of cranberry juice or apple cider to the marinade for extra fruitiness.
• Replace gingersnap cookies with rye bread or flour for a different thickener.
• Include more warming spices like cinnamon or allspice for a holiday twist.
• For a sweeter sauce, increase the sugar or raisins slightly.

Storage/Reheating

Leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth to keep the meat moist. Sauerbraten also freezes well slice the beef, store with sauce in freezer-safe containers, and freeze for up to 3 months.

FAQs

What is Sauerbraten?

Sauerbraten is a traditional German pot roast marinated in vinegar, wine, spices, and aromatics before being slow-cooked.

How long should I marinate Sauerbraten?

At least 3 days is recommended, but up to 5 days will develop even deeper flavors.

Can I use a slow cooker?

Yes, after marinating and browning the meat, cook in a slow cooker on low for 8–9 hours.

What cut of beef works best?

Chuck roast or rump roast are ideal for their marbling and tenderness after slow cooking.

Why are gingersnap cookies used?

They thicken the gravy and add a hint of spice and sweetness, balancing the tangy marinade.

Can I make Sauerbraten without wine?

Yes, substitute with extra beef broth and a bit of apple cider vinegar for acidity.

What sides go best with Sauerbraten?

Traditional pairings include potato dumplings, spaetzle, or red cabbage.

Can I make Sauerbraten ahead of time?

Yes, it tastes even better the next day after the flavors have melded.

Is Sauerbraten sweet or savory?

It’s both it has a tangy, savory base balanced with a subtle sweetness from raisins and gingersnaps.

Can I freeze Sauerbraten?

Yes, freeze leftovers with gravy for up to 3 months. Thaw overnight and reheat gently.

Conclusion

German Sauerbraten is a flavorful, tender pot roast that showcases the best of traditional German cooking. With its tangy-sweet gravy and melt-in-your-mouth beef, it’s perfect for festive gatherings and hearty family dinners. This dish is well worth the time it takes to marinate, bringing authentic and unforgettable flavors to your table.

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