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Kate's Easy German Sauerbraten

Kate's Easy German Sauerbraten

  • Prep

    30 m
  • Cook

    8 h 20 m
  • Ready In

    2 d 8 h 50 m
kateshort

kateshort

This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1875 mg
  • 75%

Based on a 2,000 calorie diet

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Directions

  1. Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
  2. Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
  3. Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
  4. Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.
  5. Slice roast and serve with vegetables and gravy.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jennifer B.
34

Jennifer B.

9/30/2012

This was super easy with the slow cooker and very close to authentic Sauerbraten that my family use to make when I was young. I was not able to find juniper berries, but it did not seem to effect the recipe. I was really skeptical about the gingersnap cookies in the gravy, but it worked beautifully and produced a wonderful sauce. Will definitely be keeping this one to make for large family dinners in the future.

Doughgirl8
9

Doughgirl8

3/7/2013

Terrific sauerbraten recipe. Marinated the beef for 3 days, then prepared it in the pressure cooker. (Seared meat in about 2 tbsp vegetable oil; cooked without vegetables at high pressure for 50 mins. Let pressure drop naturally; removed meat, added veggies and simmered until tender.) Served it with Grandma Jeanette's Amazing German Red Cabbage and buttered kluski noodles.

joan
6

joan

4/22/2013

I made this recipe for a international luncheon we had at work. I won!! Best entree. This recipe is terrific. I used a rump roast instead of a chuck roast. I also made Grandma Jeanette's Amazing German Red Cabbage.

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