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Ingredients

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

Directions

Instructions Checklist
  • Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.

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  • Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.

  • Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.

Partner Tip

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

Nutrition Facts

985 calories; 60.3 g total fat; 214 mg cholesterol; 191 mg sodium. 35.7 g carbohydrates; 64.4 g protein; Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/20/2003
This is nearly original. I'm from Stuttgart Germany and the only change in the recipe is: use 2/3 red wine 1/3 wine vinegar no sugar add a few Juniper Berries to the Brine and you can marinate as much as 48 hours. Sour cream in Germany is more in a liquid form than here and is considered part of the recipe. Read More
(87)

Most helpful critical review

Rating: 2 stars
03/25/2011
this was different! the meat was good. i followed the recipe plus a few changes. i marnidated the meat for 3 days (could do less time flavor was very strong) and used alba sauerbraten seasoning packet (its from germany and its good!) and chopped onion. after meat was done cooking i strained the herbs out of the pot juice then made sauce. here is why i rated it low i should have kept it true and simple but i got carried away. i added gingersnaps and sour cream as some others suggested to the sauce ewww not good. next time i will just thicken the sauce regular with flour. maybe a tiny sour cream but i don't think its neccesairy. Read More
(2)
50 Ratings
  • 5 star values: 36
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
12/20/2003
This is nearly original. I'm from Stuttgart Germany and the only change in the recipe is: use 2/3 red wine 1/3 wine vinegar no sugar add a few Juniper Berries to the Brine and you can marinate as much as 48 hours. Sour cream in Germany is more in a liquid form than here and is considered part of the recipe. Read More
(87)
Rating: 4 stars
12/20/2003
This is nearly original. I'm from Stuttgart Germany and the only change in the recipe is: use 2/3 red wine 1/3 wine vinegar no sugar add a few Juniper Berries to the Brine and you can marinate as much as 48 hours. Sour cream in Germany is more in a liquid form than here and is considered part of the recipe. Read More
(87)
Rating: 4 stars
12/10/2003
My parents are from Germany/Austria and if you want an authentic sauerbraten you must marinate for a good three days or else is just isn't sauerbraten. This however was a good recipe. Read More
(55)
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Rating: 5 stars
12/10/2003
Wonderful! My mama is from southern Germany & this is pretty much the same way she makes it. She told me not to let the meat marinade for 3 days(as some recipes suggest)because it makes the roast too sour to eat. GREAT RECIPE! Read More
(45)
Rating: 5 stars
12/20/2003
This recipe is so delicious! It was by far the best way I have ever cooked a roast. In fact my husband said "On a scale of 1 to 10 it gets a 20!!" I made the sauce with the sour cream and thought it was a perfect compliment. I served German egg noodles with the dish and put the sauce over both. Add in the vegetable of your choice and you have the perfect meal. Thanks so much for the recipe! Read More
(21)
Rating: 5 stars
12/10/2003
This was a great meat dish. The closest recipe I have found to an old recipe passed down from my mother in law. They were of German heritage and really cooked up some great meals. Next time I do plan on omitting the sour cream. I found this to take away from the authentic German taste. Overall a very good dish. I served mashed potatoes a green salad and warm yeast rolls. There were NO leftovers. Read More
(17)
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Rating: 5 stars
01/08/2005
Absolutely delicious. I did this in the crockpot for 8 hours on low. The leftovers were great over noodles! Read More
(12)
Rating: 5 stars
12/20/2003
Wow! This was sooo good! The meat was flavorfull all the way through to the center and so tender you didnt need a knife. The sauce was great too and was good over mashed potatoes. Very easy to make. We will definately make this again. Read More
(11)
Rating: 5 stars
12/20/2003
My husband & I really liked this recipe. The only problem I had was A fatty cut of beef. I suggest you find the leanest meat possible for this great recipe. (IT will not be dry) Read More
(9)
Rating: 5 stars
07/03/2008
I was recently visiting my 91 year old cousin in the nursing home and he was reminiscing about the sauerbraten and potato dumplings that his mother used to make. He told me that his mother would soak the meat for 3 days until it was so sour that when he ate it it would make his eyes water (this was a good thing according to him!). I admitted to him that I had never had sauerbraten and he questioned how anyone of such strong German heritage as I could go 45 years without ever having had sauerbraten. So it was time to try it out. Since so many of the reviews for this recipe touted it's authentic taste I decided to give it a try. I made it exactly as the recipe was written only changing the cooking method - I used my crock pot. This was outstanding. I'm sorry I waited so long to try it. I will definitely be making this again. Read More
(8)
Rating: 2 stars
03/25/2011
this was different! the meat was good. i followed the recipe plus a few changes. i marnidated the meat for 3 days (could do less time flavor was very strong) and used alba sauerbraten seasoning packet (its from germany and its good!) and chopped onion. after meat was done cooking i strained the herbs out of the pot juice then made sauce. here is why i rated it low i should have kept it true and simple but i got carried away. i added gingersnaps and sour cream as some others suggested to the sauce ewww not good. next time i will just thicken the sauce regular with flour. maybe a tiny sour cream but i don't think its neccesairy. Read More
(2)