Reviewed: Jan. 17, 2012

Made this for three other people and myself. Turned out great. Also had red sweet and sour cabbage, homemade applesauce and german noodles. I think adding the ginger snap cookies and such outlined in the comment section would help out the gravy.

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Reviewer:

schrose

Cooking Level: Intermediate

Living In: Danville, Illinois, USA

Reviewed: Sep. 28, 2011

Eh - lot of work for just okay...

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Reviewer:

Julie P.

Reviewed: Mar. 29, 2011

I made this recipe with some alterations after reviewing several other recipes. I actually soaked my recipe for 5 days with some cider vinegar, some homemade raspberry vinegar and some homemade red wine vinegar combined. I also added a grated apple for the cider taste while in the marinade (plastic zip bag). I fixed with potatoes & potato dumplings for variety..it was great. ** The added variety of vinegars were done because I was too lazy to go to the store and get additional cider vinegar to make the needed amt, so I combined to have 2 cups. ** It was delicious & worth the work.

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Reviewer:

Brenda the Baker

Cooking Level: Intermediate

Living In: Wenatchee, Washington, USA

Reviewed: Mar. 23, 2011

My B/F's mother was 100% german. He kept talking about how good her's sauerbraten was when he was growing up. I wanted to suprise him with a German Dinner. I made this for him and he loved it. Thank you so much for the recipe.

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Reviewer:

lisak

Reviewed: Mar. 20, 2011

I am German, and I did this for my friends for our baptism party, everyone loved it and so did I Thank you for sharing, I did this the first time from scratch and it was easy

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Reviewer:

Mannheim

Reviewed: Mar. 20, 2011

Just like I remember as a child. Even though you have to wait five days for the meat, everyday is a treat to open the lid with the meat in it and smell whats to come in five days.

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Reviewer:

jimk100

Reviewed: Mar. 10, 2011

This was fantastic!! My husband LOVES German food and was so excited for this tonight! I cooked it in a crock pot on low all day and when he got home, he went and started sniffing it! The only "project" part was the turning, which I didn't find difficult or burdensome at all-easy to do while making meals the other nights. This was delicious and tender enough for my 18 month old to eat! Thank you so much for this fantastic recipe!

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Reviewer:

Julie Helterbrand

Reviewed: Mar. 3, 2011

Wow! I've tried making Sauerbraten before with dismal results, but this recipe is tops! I think the key is the brown sugar in the marinade - it kept the vinegar from overpowering. I know gingersnaps are a more common ingredient, but the brown sugar works much better. great with spaetzle & red cabbage!

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Reviewer:

Dan

Cooking Level: Intermediate

Home Town: Rhinebeck, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 6, 2010

Didn't change a thing. Watched for 5 days in the fridge. Very easy. Very, very good. Better than most German restaurants.

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Reviewer:

Middleagedcookingguy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Reviewed: Oct. 19, 2010

I made half of this recipe, for just myself and my boyfriend. He is of German descent and his mother never makes this the "long" way like his grandmother did. So, having never heard of this dish before I decided to make him a meal that reminded him of home, I was glad that this recipe came with lots of comments! I ended up browning the roast in bacon drippings after 5 days of marinating and turning. Then, I placed it in the crock pot with all of the liquid, on low. Being as it was only 2lbs of roast, it was finished in about 4.5 hours. I removed the veggies, and added 1/2 cup gingersnaps to the liquid. I cooked that for an extra 30 minutes, and then added about 3tbsp sour cream to finish the gravy (which was SO delicious!) I served it with red cabbage and potato dumplings. The boyfriend loved it, and said it was very much like his grandmother's. Thanks!

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