German Sauerbraten (German Pot Roast)
German Sauerbraten is a traditional marinated pot roast, slow-cooked until tender with a tangy-sweet gravy thickened with gingersnaps. This comforting dish is a German classic, perfect for festive gatherings, family dinners, or Oktoberfest celebrations.
- Prep Time: 30 minutes (plus 3–5 days marinating)
- Cook Time: 3–4 hours
- Total Time: 3–5 days + 4 hours
- Yield: 6–8 servings
- Category: Main Course
- Method: Marinated & Braised
- Cuisine: German
Ingredients
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
Instructions
- In a large bowl or pot, combine all marinade ingredients. Submerge the beef roast in the mixture, cover, and refrigerate for 3–5 days, turning daily.
- Remove beef from marinade and pat dry. Strain marinade, reserving liquid and vegetables separately.
- Heat oil in a Dutch oven over medium-high heat. Brown roast on all sides, then set aside.
- Add reserved vegetables to the pot and sauté for 5–7 minutes until softened.
- Pour in strained marinade liquid, bring to a simmer, and return beef to the pot. Cover and cook on low heat (or in a 325°F oven) for 3–4 hours, until fork-tender.
- Remove roast and keep warm. Strain cooking liquid into a saucepan, discarding solids.
- Stir in crushed gingersnap cookies to thicken the sauce. Simmer until smooth and rich. Adjust seasoning.
- Slice roast and serve with gravy.
Notes
Marinate for at least 3 days for best flavor, up to 5 days.
Chuck or rump roast are ideal cuts for tenderness.
Gingersnaps add body and a subtle sweetness to the gravy.
Slow cooker method: after marinating and browning, cook on low for 8–9 hours.
Traditionally served with potato dumplings, spaetzle, or red cabbage.
Nutrition
- Serving Size: 1 portion with gravy
- Calories: 480
- Sugar: 10g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
