Instant Pot Sauerbraten Recipe (German Pot Roast)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
8 servings
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Calories
430 kcal
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Course
Main Course, Dinner
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Cuisine
German
Instant Pot Sauerbraten Recipe (German Pot Roast)
Description
Instant Pot Sauerbraten begins by seasoning the beef roast with salt and pepper, then browning it in batches of olive oil in the pressure cooker on the sauté setting. Aromatic vegetables including sliced onions, carrots, celery, and garlic are cooked in the same pot before deglazing with red wine and red wine vinegar, scraping up browned bits. Beef broth and bouillon, along with pickling spices in a cheesecloth bag, thyme, and bay leaves, are added to create the cooking liquid. The browned roast returns to the pot, and the pressure cooker lid seals for cooking under high pressure for about 60 minutes, softening the meat thoroughly. After pressure release, the roast is removed, and the gingersnap cookie crumbs are stirred into the sauce to help thicken it, lending a subtle sweetness characteristic of Sauerbraten sauces. This method delivers the classic tangy and spiced German pot roast flavors in a fraction of the usual time.
Ingredients
- 3 thyme sprigs
- 1 tablespoon pickling spices
- 2 bay leaf
- 3-4 pounds eye of round roast or chuck roast
- salt
- ground black pepper
- 3 tablespoons olive oil divided
- 1 large onion sliced
- 2 carrot peeled and cut into 1-inch chunks
- 2 celery ribs cut into 1-inch chunks
- 8 garlic cloves, minced
- 1/2 cup red wine
- 1/2 cup red wine vinegar
- 1 cup beef broth
- 1/2 teaspoon bouillon granules chicken or beef
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper ground
- 1/2 cup gingersnap cookie crumbs about 10 cookies
Instructions
- Place the pickling spices, thyme sprigs and bay leaves into a cheese cloth bag.
- Season the meat generously with salt and ground black pepper.
- Turn the instant pot/pressure cooker to "saute". Add 2 tablespoons of oil and allow it to get hot. Add the beef roast to the pot and brown on all sides for about 5 minutes or until golden brown. Transfer the roast to a plate and set aside.
- Add the remaining oil into the instant pot. Add the sliced onions, carrots and celery. Cook for about 3-4 minutes, stirring often. Add the garlic and cook for an additional minute.
- Deglaze the pot by adding the wine and the vinegar. Scrape the bottom of the pot with a wooden spoon to loosen any brown bits from the bottom of the pot. Cook for about 2 minutes.
- Stir in the broth, bouillon, 1/4 teaspoon of salt and 1/4 teaspoon of black ground pepper and the spice bag.
- Press the keep warm/cancel button on the instant pot. Return the meat to the pot with any collected juices. Close the lid. Set the instant pot to meat/stew and set the timer to 55 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. Then do a quick release.
- Carefully unlock and remove the the lid. Remove the roast to a cutting board and let it rest, covered with aluminum foil for about 5 - 10 minutes.
- In the meantime, remove the spice bag from the pressure cooker and stir in the gingersnap cookie crumbs.
- Using an immersion blender, blend most of the veggies in the sauce (I do a quick blend so I am left with a few chunks of carrots and onions). If you prefer a totally smooth sauce you can blend a bit longer. Turn the instant pot to "saute" for 5 minutes. (while you slice the meat).
- Slice the meat thinly.
- Press the cancel/warm function and taste the sauce. Adjust the seasoning to your taste.
- Return the meat to the instant pot and spoon the sauce over so all the slices get coated with the sauce. Serve or keep it warm in the pressure cooker until you are ready to serve.
Notes
- Eye of round roast is recommended, but chuck or rump roast also work well.
- Browning the meat before pressure cooking adds depth of flavor and color to the dish.
- A cheesecloth bag containing pickling spices keeps the spices contained and facilitates easy removal after cooking.
- Gingersnap cookies are used to thicken the sauce and add a subtle sweet and spiced note unique to Sauerbraten.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 11g | 4% |
| Protein | 47g | 94% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 132mg | 44% |
| Sodium | 333mg | 14% |
| Potassium | 565mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2610IU | 52% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 43mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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