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Sauerbraten German Pot Roast Recipe

Sauerbraten German Pot Roast Recipe

Savor the deep flavors of Sauerbraten, a traditional German pot roast perfect for dinner.
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Prep Time: 10 minutes
Cook Time: 4 hours
Marination Time: 12 hours
Total Time: 16 hours 10 minutes
Course: Dinner
Cuisine: German
Keyword: beef, family recipe, German Pot Roast, hearty, Sauerbraten, slow-cooked
Servings: 6 servings
Calories: 400kcal

Equipment

  • Large bowl
  • resealable bag
  • Dutch oven
  • Fine Mesh Sieve

Ingredients

For the Marinade

  • 2 cups red wine vinegar adds a tangy depth to the Sauerbraten flavor
  • 2 cups water helps dilute the vinegar for a balanced marinade
  • 1 large sliced onion infuses sweetness and flavor
  • 2 medium chopped carrots contribute natural sweetness
  • 2 stalks chopped celery enhances the savory profile
  • 4 cloves crushed garlic brings a robust flavor
  • 1 tablespoon black peppercorns adds warmth and complexity
  • 2 leaves bay leaves imparts earthiness
  • 1 tablespoon juniper berries offers a unique flavor

For the Roast

  • 3 pounds beef roast (chuck or brisket) recommended for tenderness
  • salt to taste essential for flavor enhancement
  • pepper to taste balances the dish
  • 2 tablespoons oil for searing

For the Gravy

  • 2 tablespoons cornstarch thickens the gravy
  • 1 cup cold water to combine with cornstarch
  • 1 tablespoon brown sugar or honey optional for sweetness

For Serving (Optional)

  • 4 servings potatoes or parsnips hearty additions

Instructions

Preparation

  • In a large bowl, mix the red wine vinegar, water, sliced onion, chopped carrots, chopped celery, crushed garlic, black peppercorns, bay leaves, and juniper berries.
  • Place the beef roast in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for 3 to 5 days, turning daily.
  • After marinating, remove the roast from the bag and pat it dry. Reserve the marinade and season the roast with salt and pepper.
  • In a large Dutch oven, heat oil and sear the roast on all sides until browned, about 4-5 minutes per side.
  • Remove the roast and pour in the reserved marinade along with the roast, adding more water if required.
  • Bring to a boil, then reduce to low heat and let it simmer for 3-4 hours or until tender.
  • After the meat is tender, strain the cooking liquid through a fine mesh sieve.
  • Return the strained liquid to the pot and bring to a simmer. Mix cornstarch with cold water, then whisk into the liquid until thickened.
  • Slice the meat and serve it hot with the rich gravy, optionally pairing with roasted potatoes or parsnips.

Notes

Optional: Garnish with fresh parsley for extra color.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 20g | Protein: 35g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 700mg | Fiber: 4g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 3mg
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