Description

Traditional Sauerbraten is Germany’s national pot roast, featuring tender beef marinated in a tangy mixture of vinegar, spices, and aromatics before being slowly braised to melt-in-your-mouth perfection. Served with a luscious, slightly sweet-sour gravy, this classic dish is the ultimate in comforting, make-ahead main courses—perfect for family gatherings or festive occasions.

Ingredients

Units Scale

For the Marinade

2 cups red wine vinegar
1 cup water
1 large onion, sliced
2 carrots, sliced
2 celery stalks, sliced
3 bay leaves
8 whole black peppercorns
6 whole cloves
1 tablespoon juniper berries, crushed (optional)
1 tablespoon sugar
1 teaspoon salt

For the Roast

3 to 3 1/2 pounds beef chuck roast or bottom round
Salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil

For the Gravy

1/2 cup raisins
10 gingersnap cookies, crushed
2 tablespoons dark brown sugar (to taste)
1 to 2 tablespoons red currant jelly (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Marinade: In a large non-reactive bowl or saucepan, combine the red wine vinegar, water, sliced onion, carrots, celery, bay leaves, peppercorns, cloves, juniper berries (if using), sugar, and salt. Bring the mixture to a simmer over medium heat, then let cool to room temperature.
Marinate the Beef: Place the beef roast in a large glass or ceramic bowl (or a resealable bag). Pour the cooled marinade and vegetables over the meat, ensuring the roast is fully submerged. Cover and refrigerate for at least 3 days and up to 5, turning the meat daily.
Sear the Beef: Preheat the oven to 325°F (163°C). Remove the meat from the marinade (reserve both the marinade and vegetables). Pat the beef dry with paper towels and season liberally with salt and pepper. In a heavy Dutch oven or pot, heat vegetable oil over medium-high heat. Brown the beef on all sides, then transfer to a plate.
Braise the Roast: Strain the marinade, reserving both liquid and vegetables. Add the vegetables to the pot and cook for 3-5 minutes until slightly softened. Return the beef to the pot and pour in enough marinade liquid to come halfway up the sides of the roast. Bring to a simmer, cover, and transfer to the oven. Braise for 2 1/2 to 3 hours, flipping the roast once, until fork-tender.
Finish the Gravy: When done, transfer the roast to a plate and cover with foil. Strain the cooking liquid and pour it back into the pot, discarding the solids. Bring the liquid to a gentle simmer and stir in the raisins, crushed gingersnaps, and brown sugar. If desired, add red currant jelly for extra sweetness and gloss. Simmer the sauce, stirring occasionally, until thickened to your liking.
Serve: Slice the roast across the grain and arrange on a platter. Spoon the rich gravy over top and serve with traditional sides like potato dumplings, red cabbage, or spaetzle.

Notes

Marinate the beef for a minimum of 3 days for best flavor and tenderness.
Gingersnap cookies are essential for thickening and lending a subtle spiciness to the sauce.
Red currant jelly deepens the flavor and adds a touch of sweetness, but it’s optional.
Leftovers taste even better the next day as the flavors continue to blend.
Serve with classic German accompaniments such as potato dumplings or egg noodles.

Nutrition

Serving Size: 1/6 of roast with gravy
Calories: 470
Sugar: 12g
Sodium: 840mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 32g
Fiber: 2g
Protein: 44g
Cholesterol: 120mg