German Sauerbraten with Gingersnap Gravy in the Instant Pot (2024)

FAQs

Why is my roast tough in Instant Pot? ›

If you find that it's still tough after cooking, you'll need to cook it for another 10 to 20 minutes at high pressure – it just needs a bit longer to continue to brine and break down the connective tissue.

Sauerbraten is a German roast of marinated meat, traditionally beef. Since it's generally made with tougher cuts (usually the rump roast), the meat is marinated for days at a time. The roast is sliced and served with a gravy. In some recipes, the gravy is made with gingersnaps.

The meat stew setting is a one-click approach to cooking larger pieces of meat (like those in this recipe) in the Instant Pot. The meat stew setting on the Instant Pot is 35 minutes long, so it should work, but I haven't experimented with the setting myself. I recommend making the recipe as directed.

Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade. Cover and cook roast on Low for 8 hours.

This technique also forces moisture into the food quickly. That's why things like meaty stews and curries are so perfect in a pressure cooker — all of the moisture makes for saucy, extra-tender, succulent results.

Yes, pot roast absolutely becomes more tender the longer it cooks.

The marinade should be at least halfway up the sides of the roast. If necessary add more wine. Cover tightly with foil or plastic wrap and refrigerate for 2 to 3 days, turning the meat in the marinade at least twice each day.

Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩]) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally.

Sauerbraten and Kölsch

Fortunately, it pairs perfectly with one of Germany's most popular ones—Kölsch. Brewed in Cologne, this clear, top-fermented beer has a bright straw-yellow color that perfectly depicts the hue Oktoberfest beers have taken on over the years.

Make sure your vent in set to "sealing"

When starting your cook, you want this lever pointing toward "sealing" and not "venting." Sealing means the Instant Pot is going to hold all the pressure created inside the pot, while venting is what you'll likely do to release the pressure when the food is finished cooking.

Why is my pot roast still tough in the crock pot? ›

If your crock pot roast is tough, it is possible you didn't use a boneless chuck roast, in which cases some cuts of meat will never become fall-apart tender OR more likely, you did not cook your beef long enough. If your pot roast seems tough, cook on!

Chuck roast is one of the more popular slow-cooker options because of how tender and flavorful it becomes after several hours of cooking on low.

“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.

Cook it low and slow with some liquid.

When it comes right down to it, it's the time spent simmering in that liquid that really matters. Simmering helps break down the connective tissue. Connective tissue breaks down to collagen. Collagen tenderizes, and adds flavor and juiciness to the roast.

Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat. It adds moisture, but it also cooks the meat.

Some people prefer a roast that has more substance, so if you do, the Instant Pot is the winner. I have tried cooking a roast for up to 120 minutes in the Instant Pot and the texture still didn't match a slow cooker, but every 10 minutes of added pressure cooking will definitely make the meat more tender.