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Traditional German Sauerbraten, delicious pot roast marinated for several days before slow cooking with luscious gingersnap gravy.
Sauerbraten is a traditional German pot roast marinated for two days then slow cooked and served with a tangy sweet gravy.
First things first: don't be intimidated by the fact that it takes 56 hours to make.
The hands on time is about 10 minutes with 2 days marinating and 8 hours cooking in your slow cooker.
My mother used to make this recipe in Autumn and Winter growing up. I have no idea where she got the recipe, but it was always one of my favorites.
How to Serve Sauerbraten
Sauerbraten is usually served with some kind of potatoes such as mashed or boiled, potato pancakes (kartoffelpuffer), potato dumplings or spaetzle or other egg noodles.
Pickled Red Cabbage, apple sauce and some nice soft rolls to soak up the gravy would complete the meal.
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Recipe
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Ingredients
- 3 pound beef chuck or rump roast
- 1 medium onion (peeled and sliced)
- 1 large lemon (unpeeled, sliced and seeds removed)
- 10 whole cloves
- ¼ teaspoon black peppercorns (approximately 6)
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 cup apple cider vinegar
- 1 cup water
- 3 tablespoons flour (mixed with water to make a thick paste)
- 12 gingersnaps (crushed)
Instructions
Trim excess fat from roast. In a large zip to lock plastic bag, add onion, lemon, spices and salt and sugar. Pour in vinegar and water. Add roast. Refrigerate for two days, turning meat approximately every 12 hours during marinating time.
Place meat in a crock pot. Strain the marinade and add 1 cup of liquid to the meat in the crock pot, reserve the rest in the refrigerator to thin gravy if needed. Cover crock pot and cook on low 6 to 8 hours.
Remove meat to a serving platter. Turn crock pot control to high. Stir in the flour mixture and gingersnaps. Cover and cook on high for 15 minutes, thinning with reserved marinade or water as needed.
Slice meat. Pour sauce over meat and serve.
More Slow Cooker Beef Recipes
Until next time, happy eating.
~Audrey
More Beef and Lamb
- How to Make Pressure Cooker Pot Roast
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- Beef Fondue A Fun Leisurely Meal
Reader Interactions
Comments
Wendy Klik
I often wonder how to put down prep time for dishes that are brined or marinated over a period of hours. Your disclaimer is a great idea.
Reply
Karen
That meat looks so tender and your plating is beautiful! Sounds amazing.
Reply
Hezzi-D
This sounds really yummy and I'm intrigued by that sweet ginger gravy!
Reply
Cheese Curd In Paradise
One of my favorite German recipes! I love the savory flavors with the tangy from the vinegar and lemon. I can't wait to try this!
Reply
Inger @ Art of Natural Liivng
I am always looking for ways to use up the chuck roasts in my quarter of beef. This looks delicious!
Reply
Inger
I actually care more about working time than elapsed time so the 56 hours didn't intimidate me! We get, um..., like a million chuck roasts with our quarter of beef so I'm always looking for great new recipes that use it!
Reply
Audrey
I wish I had space to get a quarter of beef!
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