Here is a recipe for Sauerbraten that is pretty decent. However, this is more like a project. I know real Germans who approve of this recipe.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.

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  • Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.

  • Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.

  • Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.

  • Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

941 calories; 61.4 g total fat; 224 mg cholesterol; 1457 mg sodium. 21.6 g carbohydrates; 69.2 g protein; Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/04/2007
This was really delicious. I marinated in a zip close bag for 4 days used lots of onion and skipped the rest of the veggies. On Day 5 I put it in the crock pot on low for 8 hrs. When it was done to the point of falling apart I removed the meat from the pot and stirred into the leftover juices: 3/4 C crushed gingersnaps 1/4 C. brown sugar and 1 C. sour cream to create the traditional gravy. YUM! Read More
(99)

Most helpful critical review

Rating: 3 stars
08/30/2012
The meat itself tastes great. Everything else is like vinegar solidified...the gravy tastes like you just poured additional vinegar over everything with a hint of sour cream. My 3 year old and 6 year old are trying to eat it I won't be surprised if they do not finish. Read More
(5)
53 Ratings
  • 5 star values: 38
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/04/2007
This was really delicious. I marinated in a zip close bag for 4 days used lots of onion and skipped the rest of the veggies. On Day 5 I put it in the crock pot on low for 8 hrs. When it was done to the point of falling apart I removed the meat from the pot and stirred into the leftover juices: 3/4 C crushed gingersnaps 1/4 C. brown sugar and 1 C. sour cream to create the traditional gravy. YUM! Read More
(99)
Rating: 5 stars
03/04/2007
This was really delicious. I marinated in a zip close bag for 4 days used lots of onion and skipped the rest of the veggies. On Day 5 I put it in the crock pot on low for 8 hrs. When it was done to the point of falling apart I removed the meat from the pot and stirred into the leftover juices: 3/4 C crushed gingersnaps 1/4 C. brown sugar and 1 C. sour cream to create the traditional gravy. YUM! Read More
(99)
Rating: 5 stars
09/23/2003
After years of hearing my husband whine "I miss my mothers sauerbraten...it was so good...old german recipe...." I decided to try a "genuine" sauerbraten recipe. I lived in Germany and hated sauerbraten I always refer to it as 'spoiled meat'. :-x But I decided to give him an old world dinner. HE LOVED IT. HE ATE SO MUCH. He rates this a "10". It was a bit hard to make. turning it every day was a pain but well worth it. It made my husband very happy. What more is there to life? Read More
(56)
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Rating: 5 stars
09/24/2005
My dad "Otto" and mom "Trudy" are real Germans born and raised and they approved of this recipe too Amy! Otto considers himself an expert on Sauerbraten so I was a little nervous about making this for him. He hates when he orders it from a restaurant and they only sour the gravy and not the meat. Well he went nuts over this fabulous dish!! I did add more seasonings to the marinade but those were the minor changes I made. I was happy to see that there was at least one sauerbraten recipe that called for marinating for five days. In a pinch you could get away with three. Any good German would laugh at anything less. Thanks so much Amy and Dad thanks you too!!!! Read More
(42)
Rating: 5 stars
12/02/2007
This is a FANTASTIC recipe for Sauerbraten. I could eat this on a regular basis and never get bored with it. I have prepared this multiple times for multiple people and it is always a HUGE hit! I highly recommend serving this directly over the top of some very creamy mashed potatoes for a result that will curl your toes. Read More
(24)
Rating: 5 stars
11/17/2008
This was soooo good! Thank you so much for the recipe! I did pretty much everything as stated but only soaked for 4 days then dumped the lot into the crockpot and cooked it on low all day. I had to use a spatula to get it out it was so tender. We had a bunch of people over for supper and each and every one said how good it was; some more than once! Read More
(22)
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Rating: 5 stars
02/03/2009
OMG!!!!!!!!! I made a german feast and this was great!! Imarinaded for 5 day and stuck it all in crock pot and put on low for 8 hours! Did add 3/4 cup ginner snaps and the sour cream. Made wth spaetzel potato pancakes red cabbage and rye bread. Better than any German restaurant I havr been to. THANK YOU!!!!! Read More
(20)
Rating: 5 stars
03/07/2007
Just like my German grandma used to make. I did as another reviewer suggested and cooked it in all the liquid. Thank you! Read More
(19)
Rating: 5 stars
10/30/2007
OK we haven't officially eaten this yet - it just finished cooking - but I couldn't wait to rate it. I followed other reviewers' advice and after marinating for 4 days I cooked the roast in the crock pot with all the liquid. Dinner's not for a few more hours but I had to try a piece and oh my goodness! The meat is AMAZING! Very tender and flavorful. Both my husband and I LOVE German food though I've never tried making sauerbraten before. I was a little nervous since I'm not that fond of very vinegary foods but this is the perfect blend of sweet and sour. I'm serving it with red cabbage and potato pancakes. I can't wait. ONE warning to anyone trying this for the first time - this will smell up your whole house! I could even smell it OUTSIDE the house. I'm going to try boiling some vanilla on the stove after dinner to see if that gets rid of the smell. Read More
(17)
Rating: 5 stars
03/06/2003
The BEST sauerbraten I have ever had! I didn't have ginger snaps so I used ground ginger. I marinated for 4 days slow cooked this overnight and added a little corn starch to thicken the sauce. I served it with potato dumplings. Came out wonderful! Read More
(17)
Rating: 3 stars
08/30/2012
The meat itself tastes great. Everything else is like vinegar solidified...the gravy tastes like you just poured additional vinegar over everything with a hint of sour cream. My 3 year old and 6 year old are trying to eat it I won't be surprised if they do not finish. Read More
(5)