Sauerbraten I

Sauerbraten I

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"Here is a recipe for Sauerbraten that is pretty decent. However, this is more like a project. I know real Germans who approve of this recipe."
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5 d 2 h 15 m servings 941 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 941 kcal
  • 47%
  • Fat:
  • 61.4 g
  • 95%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 69.2 g
  • 138%
  • Cholesterol:
  • 224 mg
  • 75%
  • Sodium:
  • 1457 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
  2. Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
  3. Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
  4. Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
  5. Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.


  1. 50 Ratings

Most helpful positive review

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 d...

Most helpful critical review

The meat itself tastes great. Everything else is like vinegar solidified...the gravy tastes like you just poured additional vinegar over everything with a hint of sour cream. My 3 year old and...

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 d...

After years of hearing my husband whine "I miss my mothers was so good...old german recipe...." I decided to try a "genuine" sauerbraten recipe. I lived in Germany and hated sa...

My dad "Otto" and mom "Trudy" are real Germans, born and raised and they approved of this recipe too Amy! Otto considers himself an expert on Sauerbraten, so I was a little nervous about making ...

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! ...

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 h...

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 s...

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

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 th...

The BEST sauerbraten I have ever had! I didn't have ginger snaps so I used ground ginger. I marinated for 4 days slow cooked this overnight and added a little corn starch to thicken the sauce....

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