Mastering the Art of Sauerbraten: A Classic German Pot Roast

Dish recipes: Sauerbraten
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Delve into the rich culinary heritage of Germany with Sauerbraten, a beloved pot roast dish that marries tender meat with tangy-sweet flavors. Slow-cooked to perfection, Sauerbraten is a comforting and hearty meal that has stood the test of time.


3 lbs (1.4 kg) beef roast (such as bottom round or chuck)

1 cup red wine vinegar

1 cup water

1 onion, sliced

2 carrots, chopped

2 stalks celery, chopped

6 whole cloves

6 black peppercorns

2 bay leaves

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 cup all-purpose flour

1/4 cup vegetable oil


In a large bowl, combine the red wine vinegar, water, onion, carrots, celery, cloves, peppercorns, bay leaves, sugar, salt, ginger, and nutmeg to make the marinade. Place the beef roast in a large resealable plastic bag or a glass dish. Pour the marinade over the meat, making sure it is completely submerged. Seal the bag or cover the dish and refrigerate for at least 24 hours, turning the meat occasionally. After marinating, remove the beef roast from the marinade and pat it dry with paper towels. Reserve the marinade. Preheat your oven to 325°F (160°C). Heat the vegetable oil in a Dutch oven or large oven-safe pot over medium-high heat. Brown the beef roast on all sides, about 5 minutes per side. Remove the beef roast from the pot and set it aside. Discard any excess oil. Sprinkle the flour into the pot and cook, stirring constantly, until it turns golden brown, about 2 minutes. Slowly pour the reserved marinade into the pot, stirring to scrape up any browned bits from the bottom. Return the beef roast to the pot. Cover and transfer it to the preheated oven. Bake for 3-4 hours, or until the meat is fork-tender. Remove the beef roast from the pot and let it rest for a few minutes before slicing. Strain the cooking liquid to remove the solids and skim off any fat. Serve the sliced beef with the strained sauce on the side.


Serve the tender slices of Sauerbraten with traditional German sides like potato dumplings, red cabbage, or spaetzle. Garnish with chopped parsley for a pop of color and freshness.

Celebrate the flavors of Germany with Sauerbraten, a timeless dish that brings together savory beef and tangy-sweet marinade. Perfect for special occasions or cozy family dinners, Sauerbraten is sure to become a cherished favorite in your recipe collection.