Sauerbraten German Pot Roast (Print-Friendly Version)

Classic German marinated beef slowly cooked with spices, served with a tangy gravy and hearty sides.

# What You’ll Need to Make This:

→ Marinade

01 - 480 ml red wine vinegar or a mixture of red wine and vinegar
02 - 480 ml water
03 - 1 large onion, sliced
04 - 2 carrots, chopped
05 - 2 celery stalks, chopped
06 - 2 cloves garlic, smashed
07 - 10 whole black peppercorns
08 - 4 whole cloves
09 - 2 bay leaves
10 - 1 teaspoon mustard seeds (optional)
11 - 1 tablespoon granulated sugar or brown sugar

→ Roast

12 - 1.4–1.8 kg beef roast (bottom round or chuck)
13 - Salt, to taste
14 - Freshly ground black pepper, to taste
15 - 2 tablespoons neutral oil or butter, for searing
16 - 1–2 tablespoons flour (optional, for thickening)
17 - 8–10 gingersnap cookies, crushed

# How to Prepare:

01 - Combine vinegar, water, onion, carrots, celery, garlic, peppercorns, cloves, bay leaves, mustard seeds and sugar in a large pot. Bring to a boil, then cool completely.
02 - Place beef in a large glass or ceramic dish and pour cooled marinade over it. Cover and refrigerate for 48 to 72 hours, turning meat once daily.
03 - Remove beef from marinade and pat dry. Strain and reserve marinade. Heat oil in a Dutch oven over medium-high heat and sear beef on all sides until deeply browned. Transfer meat to a plate.
04 - Add strained vegetables from marinade to the same pot and sauté for several minutes until aromatic. Return beef to the pot.
05 - Pour reserved marinade into pot to cover two-thirds of beef. Bring to a gentle simmer, cover, and cook over low heat for 2.5 to 3 hours until meat is fork-tender. Alternatively, roast covered in a 165°C oven.
06 - Transfer beef to a platter and let rest. Strain cooking liquid and return to pot. Simmer and whisk in crushed gingersnaps (or flour), stirring until sauce is thickened and smooth. Adjust seasoning with salt, pepper or sugar as needed.
07 - Slice beef and serve with generous ladles of tangy gravy. Accompany with traditional sides such as red cabbage, boiled potatoes, potato dumplings, or spaetzle.

# Extra Tips:

01 - Marinate the beef for at least 48 hours for optimal depth of flavor.
02 - Crushed gingersnaps not only thicken the sauce but lend a characteristic sweet-spicy note.
03 - This dish develops even more flavor after resting overnight and reheating.
04 - Leftovers reheat and freeze well, including the gravy.
05 - You can replace half the vinegar in the marinade with dry red wine for a balanced acidity.

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