Reviewed: Nov. 1, 2009

My mother is German and I was raised there. This was an excellent recipe although I added additional vinegar when I boiled down the marinade and added to the gravy. Next time I will add additional vinegar to the marinade for the meat.

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Dessert Diva

Cooking Level: Expert

Living In: Reston, Virginia, USA

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Reviewed: Oct. 21, 2009

Very good, but I only marinated it overnight. One roast went into the oven for 3 hours, the other went into the slow cooker for 8 hours. The oven roasted one tasted better, but the slow cooker was more tender.

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RUTHMEJIAS

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Reviewed: Oct. 11, 2009

This came out very good but we did have to cook the meat longer than the recipe stated in order to get the meat really tender.

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JOC

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Reviewed: Apr. 5, 2009

Absolutely wonderful! My family could not stop raving about this sauerbraten. Thank you for sharing.

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SandyKy

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Reviewed: Feb. 1, 2009

OMG!!!!!!!!! I made a german feast and this was great!! Imarinaded for 5 day and stuck it all in crock pot and put on low for 8 hours! Did add 3/4 cup ginner snaps and the sour cream. Made wth spaetzel, potato pancakes, red cabbage and rye bread. Better than any German restaurant I havr been to. THANK YOU!!!!!

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KAREN9455

Cooking Level: Expert

Living In: Freehold, New Jersey, USA

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Reviewed: Jan. 8, 2009

My husband made this for me. He followed the instructions to a "t," and it was just amazing. I did make a gravy, but not using sour cream. Just reduced and then thickened some reserved marinade.

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AMCASTAT

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Hillside, New Jersey, USA

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Reviewed: Dec. 30, 2008

I just put the meat in to marinate yesterday, I doubled the sauce/marinade recipe because I have only three days (decided last minute to make this for New Year's). Everything looked amazing and smelled amazing already, I have no doubts this will be out of this world.

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IC_Conifers

Cooking Level: Intermediate

Living In: Iowa City, Iowa, USA

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Reviewed: Dec. 28, 2008

This is an excellent recipe. Do not half anything. Marinate the meat, brown the meat as stated, put ALL of the marinate (carrots, onions, minus the bay leaves) into a large crock pot, the browned meat and cook on low for 8 hours. To thicken add about 15 crushed ginger snaps and cook for 30 - 40 minutes more. The gravey is the best part of this and is excellent on spaetzle! Enjoy

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LynCocks

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

I approached this recipe somewhat cautiously due to all the vinegar, but I figured anything that marinated for FIVE DAYS had to have something going for it. Everything worked very well, but it IS for folks that like things on the sour side. This being said, the sugar and spices complimented the acidity very nicely, the sour cream took everything down a notch of two and the result was a very pleasant meal. I also did a venison roast with this recipe, and I do believe I preferred it to the beef! One or two production notes: I substituted 1/2 cup of the water with 1/2 cup white wine (just couldn't resist) and I thickened the liquid a bit with Pillsbury Shake n' Blend flour before stirring in the sour cream. I also marinated the meal without ill effect in large freezer bags which kept the meat more submerged and took up less room in the fridge.

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GottaEatAnyway

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

This was soooo good! Thank you so much for the recipe! I did pretty much everything as stated, but only soaked for 4 days, then dumped the lot into the crockpot and cooked it on low all day. I had to use a spatula to get it out, it was so tender. We had a bunch of people over for supper and each and every one said how good it was; some more than once!

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ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 5, 2008

Outstanding! Made this recipe for our Oktoberfest party. When coupled with the Red Cabbage recipe, spatelze, and a dunkel beer (my apologies to those who do not imbibe) absolutely fantastic! Made this with an eleven pound piece of top round which I marinated for five days and cooked in a 16 gallon electric roaster with liquid. People who never had sauerbraten were amazed. I was cooking (had brats on the grill, knocks in the steamer, and ribs in the smoker) but still I was surprised that when I took a break and grabbed a plate the sauerbraten was gone! It was a tremendous hit.

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Harlan

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Reviewed: Sep. 15, 2008

For all this work and the wait, it just wasn't that good. It wasn't bad, just nothing great. I did add some broken up gingersnaps to the liquid and sour cream and made a fantastic gravy. I have other sauerbraten recipes that I like better.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jul. 12, 2008

This Sauerbraten was excellent! I will definately make it for my German mother without fear.

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FRANSILLY

Cooking Level: Expert

Home Town: Fayetteville, North Carolina, USA

Living In: Fort Carson, Colorado, USA

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Reviewed: Dec. 2, 2007

This is a FANTASTIC recipe for Sauerbraten. I could eat this on a regular basis and never get bored with it. I have prepared this multiple times for multiple people and it is always a HUGE hit! I highly recommend serving this directly over the top of some very creamy mashed potatoes for a result that will curl your toes.

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RosemaryBaby

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 17, 2007

I'm not a big fan of potted meat of any kind. However, I've made this recipe about 6 times. Each time has been better than the last. I love this recipe. I don't use the sour cream at the end. I thicken it with flour instead. This rivals Sauerbraten in your fancy German restaurants.

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Cyndi

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: Oct. 30, 2007

OK, we haven't officially eaten this yet - it just finished cooking - but I couldn't wait to rate it. I followed other reviewers' advice and after marinating for 4 days, I cooked the roast in the crock pot, with all the liquid. Dinner's not for a few more hours, but I had to try a piece, and oh my goodness! The meat is AMAZING! Very tender and flavorful. Both my husband and I LOVE German food, though I've never tried making sauerbraten before. I was a little nervous, since I'm not that fond of very vinegary foods, but this is the perfect blend of sweet and sour. I'm serving it with red cabbage and potato pancakes. I can't wait. ONE warning to anyone trying this for the first time - this will smell up your whole house! I could even smell it OUTSIDE the house. I'm going to try boiling some vanilla on the stove after dinner to see if that gets rid of the smell.

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Lisa Puma

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Northport, Alabama, USA

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Reviewed: Mar. 7, 2007

Just like my German grandma used to make. I did as another reviewer suggested and cooked it in all the liquid. Thank you!

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KimW

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Mar. 4, 2007

This was really delicious. I marinated in a zip close bag for 4 days, used lots of onion and skipped the rest of the veggies. On Day 5 I put it in the crock pot on low for 8 hrs. When it was done to the point of falling apart, I removed the meat from the pot, and stirred into the leftover juices: 3/4 C crushed gingersnaps, 1/4 C. brown sugar and 1 C. sour cream to create the traditional gravy. YUM!

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MOLLYSMAMA

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: May 21, 2006

Not bad. The meat was incredibly tender. Flavour wasn't bad either, but I don't think sauerbraten is my kind of thing.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Feb. 3, 2006

Followed directions to a T but this has to be a personal preference in taste. Most people I talked to are not fans of sauerbraten but I was willing to give it a try. The whole family did not like. It does have an unusual flavor that must be acquired. Thanks for giving me a chance to try something so different.

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