German Sauerbraten (German Pot Roast)
User Reviews
4.8
German Sauerbraten (German Pot Roast)
Description
German Sauerbraten begins with a marinade made by simmering yellow onions, carrots, leek, garlic, thyme, rosemary, bay leaves, juniper berries, cloves, cracked black peppercorns, kosher salt, sugar, red wine, red wine vinegar, and beef broth. The hot marinade is cooled then used to soak a 3-4 pound beef chuck or rump roast for at least 48 hours and up to two weeks in the refrigerator, turning daily to maximize flavor penetration.
After marination, the roast is removed, patted dry, and seared in vegetable oil to brown on all sides. The reserved marinade is strained and returned to the pot with the roast for braising over low heat or in a 350°F oven covered, for 2 to 2.5 hours until the meat becomes tender. Near the end, crushed gingersnap cookies are stirred in to gently thicken and subtly sweeten the sauce, balancing the vinegar's tang.
This slow-cooked German pot roast yields tender meat infused with complex layers of savory, sweet, and sour notes typical of traditional Sauerbraten. It's often served with sauce spooned over slices of meat.
Cooked Sauerbraten and its sauce can be stored refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the oven before serving to preserve texture and flavor.
Ingredients
Marinade
- 2 large onion chopped, yellow
- 2 large carrot chopped
- 1 large leek chopped
- 3 cloves garlic minced
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 bay leaf
- 8 juniper berries
- 6 clove whole
- 10 black peppercorns cracked, whole
- 2 1/2 teaspoons kosher salt
- 1 Tablespoon sugar
- 2 cups red wine
- 1 1/2 cups red wine vinegar
- 1 cup beef broth
- 1/2 cup golden raisins optional
Roast
- 3-4 pounds beef chuck roast or rump roast
- 2 Tablespoons vegetable oil
- 10 gingersnap cookies crushed
Instructions
- In a large dutch oven, or another large pot that is oven-proof, combine all of the marinade ingredients. Bring to a boil over medium-high heat, boil for 10 minutes, then cool completely.
- Nestle the meat down into the cooled marinade, then cover and refrigerate for at least 48 hours and up to 2 weeks. Turn the roast each day to make sure all of the meat gets a chance to marinade thoroughly.
- Remove roast from the marinade and pat completely dry using paper towels. DO NOT DISCARD THE MARINADE. Transfer the marinade to a bowl.
- Wipe out the dutch oven and heat 2 tablespoons of olive oil in it over high heat. When the oil is hot, sear the roast on all sides until browned (about 2 minutes per side), then pour marinade into the dutch oven with the meat.
- Bring the liquids to a boil, then cover and reduce heat to a simmer.
- Simmer for 2 to 2 ½ hours, until meat is tender. Alternatively, you can transfer the dutch oven to a 350°F oven with the lid on for 2 to 2 ½ hours until the meat is done if you prefer.
- Remove meat from the cooking liquids and set it aside on a cutting board to rest for 10 minutes.
- Meanwhile, strain the marinade, discarding the solids and reserving the liquid. Return the liquid to the dutch oven.
- Add the crushed gingersnap cookies to the reserved liquid. Cook and stir over medium-low heat for 10 minutes until thickened into a nice gravy. Taste and adjust salt and pepper as needed.
- Slice the sauerbraten into thin slices and serve with the hot gravy poured over the top.
Notes
- Marinate the beef for at least 48 hours; longer marination (up to 2 weeks) intensifies flavor and tenderness.
- Pat the roast dry before searing to ensure a good crust and prevent steaming.
- Add crushed gingersnap cookies near the end of cooking to thicken the sauce and add subtle sweetness.
- Store cooked Sauerbraten and sauce in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked and cooled Sauerbraten and sauce for up to 3 months; thaw overnight in the refrigerator before reheating gently in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 1044mg | 44% |
| Potassium | 915mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 3232IU | 65% |
| Vitamin C | 6mg | 7% |
| Calcium | 76mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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