Sauerbraten III


"This is an original German sauerbraten recipe handed down to me. The meat is more tender, and flavorful the longer you marinade, I usually marinade for 2 days."
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2 d 3 h 20 m servings 355 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 34.4 g
  • 69%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 2464 mg
  • 99%

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

  • Cook

  • Ready In

  1. Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
  2. Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
  3. Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.


Read all reviews 15
  1. 18 Ratings

Most helpful positive review

I am originally from Southern Germany and in my area (around Stuttgart) this is our national dish. It is not like the typical German Sauerbraten found in American "German" restaurants. The Sau...

Most helpful critical review

This was not to our taste.

Most helpful
Most positive
Least positive

I am originally from Southern Germany and in my area (around Stuttgart) this is our national dish. It is not like the typical German Sauerbraten found in American "German" restaurants. The Sau...

I made this recipe and it was SO good. My husband said it was the best Sauerbraten he had ever had (and he has eaten it in several good local German restaurants). My mom (who is from Germany) tr...

Absolutly Awsome! I've tried many sauerbraten recipies, and this is by far the best! My husband is from Germany, and said this is the best he's ever had. I served this with fried spetzles and it...

A great alternative to the regular pot roast. I think I should have let it marinate longer. I only did it for about 18 hours. I thought it would be really sour, and it was just a nice backgrou...

This is fantastic...almost like my Mom's, who is of German descent. Even my brother and sister thought it was close!

My parents were born and raised in Southern Germany, and this is very close to the way my mother makes Sauerbraten. She adds juniper berries, removed after meat has marinated, and you MUST marin...

I used a pork roast for this recipe and it turned out really well. My parents came over to eat and they really enjoyed it. I think it was falvorful and tasted a lot like what I've had in resta...

This was not to our taste.

Will not be making this again. Marinated for 48 hours and it was still pretty bland, did not have any of the sour taste that I love in Sauerbraten.

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