Kate's Easy German Sauerbraten

This is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.


Recipes · Cuisine · European · German


Prep Time: 30 mins
Cook Time: 8 hrs 20 mins
Total Time: 2 days 8 hrs 50 mins
Additional Time: 2 days
Servings: 8
Yield: 8 servings

Ingredients

Ingredients List

  • 2 cups water

  • 1 cup red wine

  • 1 cup cider vinegar

  • 1 lemon, sliced

  • ½ large onion, diced

  • 1 clove garlic, diced

  • 10 whole cloves

  • 2 bay leaves

  • 2 tablespoons white sugar

  • 2 tablespoons salt

  • 1 tablespoon juniper berries, crushed (Optional)

  • 1 teaspoon whole peppercorns

  • 1 (4 pound) boneless beef chuck roast

  • 2 cups chopped onions

  • 2 cups chopped carrots

  • 1 cup diced celery

  • 8 gingersnap cookies, crushed


Directions

  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.


Nutrition Facts (per serving)

Nutrition Facts
460 Calories
27g Fat
18g Carbs
28g Protein


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