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About the Dish:

Sauerbraten is a traditional German pot roast that is marinated in a mixture of vinegar, water, and spices for several days before being slow-cooked. The marinade tenderizes the meat and infuses it with a tangy and aromatic flavor. The dish is typically served with a rich gravy made from the marinade and is often accompanied by potato dumplings or spaetzle. Sauerbraten is a hearty and comforting dish that is perfect for a cold winter’s day.

Nutrition Information:

Nutrient Amount
Total Fat 25g
Saturated Fat 10g
Trans Fat 0g
Cholesterol 150mg
Sodium 1200mg
Total Carbohydrates 30g
Dietary Fiber 2g
Sugars 5g
Protein 30g


Ingredient Quantity
Beef roast 3 pounds
Red wine vinegar 1 cup
Water 1 cup
Onion, sliced 1
Carrot, sliced 1
Celery stalk, sliced 1
Peppercorns 10
Bay leaves 2
Flour 1/4 cup
Vegetable oil 2 tablespoons
Salt 1 teaspoon
Black pepper 1/2 teaspoon
Gingersnap cookies, crushed 1/2 cup

Cooking Instructions:

  • Step 1: Place the beef roast in a large container and cover it with red wine vinegar, water, sliced onion, carrot, celery, peppercorns, and bay leaves. Make sure the roast is completely submerged in the marinade. Cover the container and refrigerate for at least 3 days, turning the roast occasionally to ensure even marination.
  • Step 2: Preheat the oven to 325°F (165°C). Remove the beef roast from the marinade, reserving the marinade and vegetables. Pat the roast dry with paper towels. In a large Dutch oven, heat vegetable oil over medium-high heat. Brown the roast on all sides until nicely browned. Remove the roast from the Dutch oven and set aside.
  • Step 3: In the same Dutch oven, add the reserved vegetables from the marinade and cook until softened. Sprinkle flour over the vegetables and stir to coat. Gradually stir in the reserved marinade, scraping the bottom of the pot to release any browned bits. Return the beef roast to the pot and season with salt and black pepper. Bring the liquid to a boil, then cover the pot with a lid and transfer it to the preheated oven.
  • Step 4: Cook the sauerbraten in the oven for about 3 hours, or until the meat is tender and easily pulls apart with a fork. Remove the roast from the Dutch oven and set aside. Strain the cooking liquid and vegetables through a fine-mesh sieve into a saucepan, discarding the solids. Bring the cooking liquid to a simmer over medium heat.
  • Step 5: In a small bowl, mix the crushed gingersnap cookies with a ladleful of the hot cooking liquid to form a smooth paste. Gradually whisk the gingersnap paste into the simmering cooking liquid, stirring constantly until the sauce thickens. Continue to simmer for 5-10 minutes, then remove the saucepan from the heat.
  • Step 6: Slice the sauerbraten and serve it with the gingersnap gravy. Accompany the dish with potato dumplings or spaetzle, and enjoy!

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