READY IN 2+ days

Kate's Easy German Sauerbraten

Read Reviews (3)

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

Directions

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.
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.
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.
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.
Slice roast and serve with vegetables and gravy.

Kitchen-Friendly View

PREP 30 mins
COOK 8 hrs 20 mins
READY IN 2 days 8 hrs 50 mins

Reviews More Reviews

Sep 30, 2012

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 effect the recipe. I was really skeptical about the gingersnap cookies in the gravy, but it worked beautifully and produced a wonderful sauce. Will definitely be keeping this one to make for large family dinners in the future.

—Jennifer B.

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Mar 07, 2013

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 mins. Let pressure drop naturally; removed meat, added veggies and simmered until tender.) Served it with Grandma Jeanette's Amazing German Red Cabbage and buttered kluski noodles.

—Doughgirl8

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5 Ratings

Apr 22, 2013

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 Amazing German Red Cabbage.

—joan

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Nutrition

Calories
455 kcal
23%

Carbohydrates
17.9 g
6%

Cholesterol
103 mg
34%

Fat
26.8 g
41%

Fiber
2.5 g
10%

Protein
27.8 g
56%

Sodium
1875 mg
75%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kate's Easy German Sauerbraten

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 455
** Calories from Fat: 242

% Daily Value *
** Total Fat 26.8g 41 %
** Saturated Fat 10.5g 52 %
** Cholesterol 103mg 34 %
** Sodium 1875mg 75 %
** Potassium 512mg 14 %
** Total Carbohydrates 17.9g 6 %
** Dietary Fiber 2.5g 10 %
** Protein 27.8g 56 %
** Sugars 9.6g
** Vitamin A 108 %
** Vitamin C 10 %
** Calcium 7 %
** Iron 40 %
** Thiamin 13 %
** Niacin 63 %
** Vitamin B6 25 %
** Magnesium 13 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.