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Kate's Easy German Sauerbraten

Rated as 4.58 out of 5 Stars
5

"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

2 d 8 h 50 m servings 455
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 455 calories; 26.8 17.9 27.8 103 1875 Full nutrition

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Reviews

Read all reviews 35
  1. 48 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 effe...

Most helpful critical review

I really had high expectations for this. I used to have sauerbraten at a German restaurant in the Amana Colonies in Iowa every couple of years and for days or even weeks afterwards I would think...

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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 effe...

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...

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 Amaz...

I really had high expectations for this. I used to have sauerbraten at a German restaurant in the Amana Colonies in Iowa every couple of years and for days or even weeks afterwards I would think...

Not a huge fan of German cuisine, but this is very good. Followed instructions for marinade exactly, including juniper berries harvested in my yard, and let it sit for two days. Instead of a slo...

So much like my father's recipe (which he wouldn't share, and took to his grave!) that I can't wait to try it. 2 essential ingredients that I have seen missing from other recipes are the lemon a...

GREAT!!!!!

I cried and enjoy each time I chew the stew. On the side of awesome Red Cabbage. I wish to add potato salad, but look at those cook is large for two people. We thankful for to keep ourselves ...

This is an authentic German recipe. At last!!!! Even has the gingersnap cookies which are needed for thickening rather than flour. Excellent! Thank you for sharing!!!