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Sauerbraten (German Pot Roast)

Sauerbraten (German Pot Roast)

When it comes to fall comfort food, it doesn't get much better than Sauerbraten (German Pot Roast), a classic Geman recipe. Perfect for a Sunday dinner.
Course Main Course
Cuisine German
Keyword Sauerbraten (German Pot Roast), Pot Roast
Author Heather Blake


For the Sauerbraten marinade

  • 2 1/2-3 pound chuck roast (pot roast) you can substitute a bottom round as well
  • 1 cup sliced onions
  • 4 carrots, cut into thirds
  • 2 cups apple cider vinegar
  • 2 cups water
  • 3 tablespoons pickling spice
  • 2 bay leaves
  • 1 tablespoon black peppercorns
  • 1/3 cup brown sugar
  • salt and pepper

For the gravy

  • reserved cooking liquid
  • 20 ginger snap cookies
  • salt and pepper


For the Marinade/Meat Marinating

  • In a medium-sized saucepan over medium-high heat, add the vinegar, water, onions, pickling spice, bay leaves and, peppercorns. Bring to a boil, reduce heat to low and cook for 5 minutes. Remove from heat and let cool completely. 
  • Liberally coat the roast with salt and pepper. Place the meat and the carrots in a zip-tight bag or in a non-metal dish that is large enough to hold the meat and marinade. Pour the marinade over the top and either close the bag or cover with plastic wrap. 
  • Place in the refrigerator for 2-3 days turning 1-2 times per day to ensure even marination. 

For Cooking the Roast

  • Preheat oven to 325 degrees. 
  • Remove the meat from the marinade. Pat dry as well as you can and set aside. DO NOT THROW OUT THE LIQUID. 
  • In a large dutch oven coated with vegetable oil over medium heat. Brown the meat on all sides. About 2-3 minutes per side. 
  • Pour in the marinade and the sugar to the pan. Cover and place in the oven. 
  • Cook for approximately 3-4 hours (depending on how big your roast is) or until your roast is fork tender.  Remove from oven. 

To make the Gravy

  • Remove the meat from the pot and cover to keep warm. Strain the liquid from the pan reserving the vegetables and putting them on the plate with the meat. 
  • Pour the marinade into a saucepan and bring to a boil. Reduce heat to medium-low and whisk in the gingersnaps. Whisking constantly until the gravy thickens. Adjust the seasoning with salt and pepper and a little brown sugar if necessary. 
  • Remove from heat and pour the gravy through a strainer to remove any leftover solids. 
  • Serve the beef with the gravy and your favorite potatoes.