Background and History
Sauerbraten is a classic German pot roast that has been enjoyed for centuries. The name “Sauerbraten” translates to “sour roast,” highlighting the dish’s characteristic tangy flavor. This beloved recipe has regional variations throughout Germany, with each area putting its unique spin on the marinade and preparation.
3 to 4 pounds of beef roast (rump or bottom round)
1 large onion, sliced
2 carrots, chopped
2 celery stalks, chopped
10-12 whole cloves
10-12 whole peppercorns
3 bay leaves
1 teaspoon juniper berries (optional)
2 cups red wine vinegar
2 cups water
1 cup red wine
1/2 cup brown sugar
1/4 cup mustard
Salt and pepper to taste
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Marinate the Meat
In a large bowl, combine onion, carrots, celery, cloves, peppercorns, bay leaves, juniper berries (if using), red wine vinegar, water, red wine, brown sugar, and mustard.
Place the beef roast in the marinade, ensuring it’s fully immersed.
Cover and refrigerate for at least 2-3 days, turning the meat occasionally.
Preheat the oven to 325°F (165°C).
Remove the meat from the marinade and pat it dry with paper towels.
Strain and reserve the marinade.
Searing the Meat
In a large Dutch oven, heat vegetable oil over medium-high heat.
Sear the meat on all sides until browned.
Pour the reserved marinade over the meat.
Season with salt and pepper.
Cover and bake in the preheated oven for 2.5 to 3 hours or until the meat is fork-tender.
In a separate pan, make a roux by whisking together flour and a bit of the cooking liquid.
Gradually add the remaining cooking liquid, stirring constantly until the gravy thickens.
Note: Nutritional information may vary based on specific ingredients and serving sizes.
Calories: Approximately 300 per serving
Sauerbraten tastes even better when reheated, making it an excellent make-ahead dish.
Serve with traditional sides like red cabbage and potato dumplings for an authentic experience.
Check for allergens in the mustard and red wine vinegar.
Be mindful of gluten in the flour used for thickening the gravy. Consider gluten-free alternatives if necessary.
Enjoy your delicious and tangy Traditional Sauerbraten!