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German Sauerbraten

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A traditional German pot roast, marinated for several days and served with a rich gravy.

Ingredients

Scale
  • 3 pounds beef roast
  • 2 cups red wine
  • 1 cup beef broth
  • 1/2 cup apple cider vinegar
  • 1 onion, sliced
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon salt
  • 1 tablespoon sugar

Instructions

  1. In a large bowl, combine red wine, beef broth, apple cider vinegar, onion, carrots, garlic, bay leaf, peppercorns, salt, and sugar. Mix well.
  2. Place the beef roast in a large resealable plastic bag and pour the marinade over the meat. Seal the bag and refrigerate for at least 3 days, turning occasionally.
  3. Remove the roast from the marinade and pat dry. Strain the marinade, reserving the liquid and discarding the solids.
  4. In a large pot, brown the roast on all sides over medium-high heat.
  5. Add the reserved marinade to the pot and bring to a simmer. Cover and reduce heat to low, cooking for approximately 3 hours or until tender.
  6. Once cooked, remove the roast and let it rest before slicing.
  7. Meanwhile, simmer the gravy for about 10 minutes to thicken, adjusting seasoning as necessary.
  8. Serve sliced with gravy over the top.

Notes

  • This dish tastes better the longer it marinates.
  • Serve with traditional sides like dumplings or red cabbage.

Nutrition

Find it online: https://ezeptzauber.de/german-sauerbraten-2/