Print

German Sauerbraten

German Sauerbraten First Image First Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A traditional German pot roast, marinated for days in a tangy mixture of vinegar, spices, and vegetables, resulting in a tender and flavorful dish.

Ingredients

Scale
  • 3 pounds beef chuck roast
  • 1 cup red wine vinegar
  • 1 cup water
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon mustard seeds
  • 1 teaspoon allspice
  • 2 bay leaves
  • 1/4 cup vegetable oil
  • 2 tablespoons cornstarch

Instructions

  1. In a bowl, mix together red wine vinegar, water, onion, carrots, celery, garlic, brown sugar, salt, black pepper, mustard seeds, allspice, and bay leaves to create the marinade.
  2. Place the beef chuck roast in a large zip-lock bag and pour the marinade over the top. 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 but keep the vegetables for flavor.
  4. In a large pot, heat vegetable oil over medium-high heat. Brown the roast on all sides.
  5. Add the strained marinade and reserved vegetables back into the pot. Bring to a boil.
  6. Reduce heat, cover, and simmer for about 3 hours, or until the meat is tender.
  7. Remove the roast and let it rest. Strain the cooking liquid and return to a saucepan.
  8. In a small bowl, mix cornstarch with a little water to create a slurry and add to the cooking liquid, stirring until thickened.
  9. Slice the roast and serve with the gravy.

Notes

  • The longer you marinate, the more flavor the meat will absorb.
  • Serve with red cabbage and dumplings for a traditional meal.

Nutrition

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