Description
Sauerbraten is a traditional German pot roast that is marinated in a mixture of vinegar, water, and spices, resulting in a tender and flavorful dish that is perfect for family gatherings.
Ingredients
Scale
- 3–4 lbs beef roast
- 1 cup red wine vinegar
- 1 cup water
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 2 bay leaves
- 2 tablespoons vegetable oil
- 2 cups beef broth
Instructions
- In a large bowl, combine red wine vinegar, water, onion, carrots, celery, garlic, sugar, salt, black pepper, allspice, and bay leaves to create the marinade.
- Place the beef roast in the marinade, cover, and refrigerate for at least 3 days, turning occasionally.
- Remove the roast from the marinade and pat dry. Reserve the marinade for later use.
- In a large pot, heat vegetable oil over medium-high heat. Sear the roast on all sides until browned.
- Add the reserved marinade and beef broth to the pot, bringing it to a simmer.
- Cover the pot and reduce heat to low, cooking for 3-4 hours until the meat is tender.
- Remove the roast from the pot and let it rest before slicing.
- Strain the cooking liquid and serve as a gravy with the sliced roast.
Notes
- For best results, marinate the roast for a full week.
- Serve with traditional sides like red cabbage and potato dumplings.
- This dish can be made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Sauerbraten, German Pot Roast, Traditional German Recipe, Family Dinner