Classic German Pot Roast: Sauerbraten

Sauerbraten is a traditional German dish made with marinated beef roast that is slow-cooked to perfection. The beef is marinated in a vinegar-based marinade for several days, then braised with aromatic vegetables and spices. The result is a flavorful and tender pot roast that will melt in your mouth. Serve it with the tangy, slightly sweet sauce over a bed of buttery mashed potatoes and red cabbage for a hearty and comforting meal. This recipe takes some time to prepare, but the delicious end result is well worth the effort.

Ingredients

• 4 pounds beef roast (such as rump or bottom round)
• 1 cup red wine vinegar
• 1 cup water
• 1 cup red wine
• 1 onion, sliced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 4 cloves garlic, minced
• 2 bay leaves
• 10 whole peppercorns
• 10 whole cloves
• 2 tablespoons vegetable oil
• 2 tablespoons sugar
• Salt and pepper to taste
• 1 cup gingersnap cookie crumbs
• 1/2 cup cold water
• 2 tablespoons cornstarch

Directions

1. In a large bowl, combine the red wine vinegar, water, and red wine. Add the onion, carrots, celery, garlic, bay leaves, peppercorns, cloves, and sugar. Mix well.
2. Place the beef roast in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 3 days, turning the bag occasionally to ensure even marination.
3. After marinating, remove the beef roast from the marinade and pat it dry with paper towels. Reserve the marinade.
4. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the beef roast and brown it on all sides, about 5 minutes per side.
5. Reduce the heat to low and pour the reserved marinade over the beef roast. Cover the pot and let it simmer for about 3 hours, or until the meat is tender.
6. Once the beef roast is cooked, remove it from the pot and strain the cooking liquid. Return the liquid to the pot and bring it to a boil.
7. In a small bowl, mix together the cold water and cornstarch until smooth. Slowly add the cornstarch mixture to the boiling liquid, stirring constantly until the sauce thickens.
8. Stir in the gingersnap cookie crumbs and season with salt and pepper to taste. Simmer for an additional 5 minutes.
9. Slice the beef roast and serve it with the sauce. Accompany with mashed potatoes and red cabbage for a traditional German meal.

Interesting Facts