Quick Easy Sauerbraten Recipe
Two classic Sauerbraten options: a traditional vinegar-brined German pot roast (marinated 3–4 days) and a streamlined version with a quick marinade and gingersnap gravy.
Recipes on this page
Use the links below to jump directly to each recipe.
Sauerbraten Recipe
Ingredients
- 4 lb piece of beef, rump, chuck
- 1 cup vinegar
- 3 cups water
- 1 medium size sliced onion
- 3 tablespoons mixed pickling spice
- 1 tablespoon salt
- 1 carrot, sliced
- 2 1/2 tablespoons shortening
- 1/3 cup flour
- 1/4 cup sugar
Preheat oven 300°F
Instructions
- In a glass/enamel bowl, mix vinegar, water, onion, spices, salt, and carrot.
- Refrigerate beef in the brine 3–4 days, turning several times.
- Remove beef, drain, and pat dry. Reserve the brine for gravy.
- Grease a heavy roasting pan with shortening. Brown meat on both sides.
- Add some of the reserved brine, cover tightly, and roast at 300°F about 2 hours.
- When nearly done, sprinkle sugar over meat and roast 5–10 minutes more, turning until sugar dissolves.
- Thicken remaining brine with flour, mix well, and pour over the meat.
- Roast 30 minutes more (or until gravy thickens). Serve.
Serves 6–8.
Streamlined Sauerbraten
Ingredients
- 4 lb beef roast (top/bottom round, rump, or chuck)
- 1 package 15-minute meat marinade
- 2/3 cup white vinegar
- 4 whole cloves
- 4 peppercorns
- 1 bay leaf
- 1 onion, sliced
- 1 carrot, sliced crosswise
- one rib celery, sliced
- 2 tablespoons vegetable oil or margarine
- 2 tablespoons of flour
- 1/3 cup finely crushed gingersnaps, about 12 to 14
Instructions
- Mix the 15-minute marinade with vinegar; blend thoroughly. Add cloves, peppercorns, bay leaf, onion, carrot, and celery.
- Place meat in the mixture. Pierce roast deeply all over with a fork. Marinate 15 minutes, turning several times.
- Cover tightly and simmer over low heat until nearly tender, about 1 1/2 hours. Remove meat.
- Press vegetables and cooking liquid through a sieve. Measure puree and add water if needed to make 2 1/2 cups. Set aside.
- Heat oil (or margarine) in a Dutch oven/skillet. Stir in flour and brown to a rich golden color.
- Reduce heat and gradually stir in the puree mixture, stirring constantly.
- Return meat to pot, cover, and cook over low heat about 30 minutes more, or until tender.
- Remove meat to a heated platter. Stir crushed gingersnaps into juices and cook until thickened. Serve over meat.
- Slice thinly across the grain at a slight angle.
Serves 6–8. (Recipe note: total cooking time listed as about 2 1/2 to 3 hours.)
FAQ
How long should traditional Sauerbraten marinate?
This recipe calls for 3–4 days in the refrigerator, turning the meat several times.
What cut of beef works best?
Rump, round, or chuck all work well. Choose a roast that slices nicely after slow cooking.
Do I have to use gingersnaps in the streamlined version?
Gingersnaps are a classic thickener and add flavor. Use finely crushed gingersnaps for the best texture.
Can I make Sauerbraten ahead of time?
Yes. Like many pot roasts, it reheats well and often tastes even better the next day.