Slow Cooker Sauerbraten Beef (Print-Friendly Version)
Slow-cooked beef marinated in vinegar, spices, and finished with a savory gingersnap gravy. A hearty German-inspired meal.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
900 g beef roast (bottom round or chuck), trimmed
02 -
1 medium onion, sliced
03 -
1 clove garlic, minced
→ Marinade and Braising
04 -
160 ml red wine vinegar
05 -
160 ml beef broth
06 -
2 tablespoons brown sugar
07 -
6 whole cloves
08 -
1 bay leaf
09 -
1 teaspoon salt
10 -
1 teaspoon whole black peppercorns
→ Finishing and Gravy
11 -
80 g gingersnap cookies, crushed
12 -
2 tablespoons all-purpose flour
13 -
2 tablespoons water
14 -
1 tablespoon vegetable oil
# How to Prepare:
01 -
In a large bowl, combine the red wine vinegar, beef broth, sliced onion, minced garlic, brown sugar, whole cloves, bay leaf, salt, and peppercorns. Whisk until the sugar and salt are fully dissolved.
02 -
Place the beef roast in a resealable plastic bag or non-reactive container. Pour the marinade over the beef, ensuring it is fully coated. Seal and refrigerate for at least 4 hours, preferably overnight, turning the meat occasionally for even marination.
03 -
Remove the beef from the marinade, reserving the liquid. Pat the beef dry with paper towels. Heat the vegetable oil in a skillet over medium-high heat. Sear the beef on all sides until deep golden brown, about 2–3 minutes per side.
04 -
Transfer the browned beef to a slow cooker (6 litres or larger). Pour the reserved marinade with aromatics over the meat. Sprinkle the crushed gingersnaps evenly on top. Cover and cook on LOW for 8 hours, or on HIGH for 4 hours, until the beef is very tender.
05 -
About 30 minutes before serving, carefully remove the cooked beef and cover with foil to keep warm. Strain the cooking liquids into a saucepan, discarding solids. Skim excess fat from the surface. In a small bowl, mix the flour and water until smooth, forming a slurry. Gradually whisk the slurry into the strained liquid over medium heat, stirring constantly until thickened, about 5 minutes. Adjust seasoning with additional salt and pepper if needed.
06 -
Slice or shred the beef and serve covered with the gingersnap gravy. Enjoy hot.
# Extra Tips:
01 -
For optimal flavor and texture, marinate the beef overnight. The gingersnaps both thicken the sauce and provide authentic German spicing.