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Traditional Sauerbraten served with sweet and sour gravy on a plate.

Sauerbraten

Sauerbraten is a tender pot roast marinated in a tangy mixture of vinegar and spices, resulting in a rich, savory dish perfect for cozy dinners and special occasions.
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Prep Time 3 days
Cook Time 3 hours 30 minutes
Total Time 3 days 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 cups red wine Or beef broth if you prefer, but wine adds depth
  • 1 cup red wine vinegar
  • 2 cups water
  • 2 bay leaves bay leaves
  • 10-12 whole peppercorns
  • 4 whole cloves
  • 1 teaspoon salt
  • 2 tablespoons sugar or honey Optional, helps balance
For the Roast
  • 3-4 pounds chuck roast or bottom round
  • 1 large onion, sliced
  • 1 carrot, sliced carrot, sliced
  • 1 stalk celery, sliced
  • 2 tablespoons oil for browning
  • 2 tablespoons flour For thickening
  • 4-6 whole crushed ginger snaps Optional but very traditional tasting

Method
 

Marinating the Roast
  1. Put the onion, carrot, celery, wine, vinegar, water, bay leaves, peppercorns, cloves, salt, and sugar into a big bowl or a large zip bag.
  2. Add the roast and make sure it is mostly submerged. Cover and refrigerate for 2 to 3 days, flipping it once or twice a day if you can.
Cooking Day Step by Step
  1. Take the roast out and pat it dry.
  2. Strain the marinade and save the liquid and the vegetables.
  3. Heat oil in a large Dutch oven or heavy pot. Brown the roast on all sides.
  4. Add the strained vegetables back in around the roast and pour in enough marinade liquid to come about halfway up the meat. Bring to a gentle simmer.
  5. Cover and cook low and slow. You can do 3 hours at a low simmer on the stove, or about 325°F in the oven for 3 to 3.5 hours.
  6. Once cooked, remove the roast to rest. To make the gravy, whisk flour with a little cold water, then stir it into the simmering liquid. Add crushed ginger snaps if using, and simmer until thickened.
  7. Taste and adjust. If it is too tangy, add a pinch more sugar. If it feels flat, add a pinch of salt. Then slice the roast and spoon sauce over everything.

Notes

This dish tastes even better the day after. Just reheat gently and add a splash of broth if the sauce thickens too much.