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Authentic German Sauerbraten served with sweet and sour gravy

Sauerbraten

Sauerbraten is a traditional German pot roast marinated in a tangy vinegar-based marinade, resulting in tender meat and a rich, flavorful gravy.
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Prep Time 8 hours
Cook Time 3 hours
Total Time 11 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 cups red wine vinegar Can also use apple cider vinegar
  • 1 to 2 cups red wine Optional but enhances flavor
  • 3 pounds beef roast Use beef chuck or bottom round
  • 1 large onion Sliced
  • 2 medium carrots Sliced
  • 2 stalks celery Sliced
  • 4 cloves garlic Smashed
  • 3 leaves bay leaves
  • 10 pieces whole peppercorns
  • 3 pieces whole cloves Do not overdo it
  • 1 tablespoon juniper berries Optional
  • 1 tablespoon salt
  • 2 tablespoons neutral oil For browning
  • 2 cups beef broth For cooking
  • 6 cookies gingersnaps For thickening the gravy
  • 1 pinch sugar To balance the tang

Method
 

Preparation
  1. In a large bowl or pot, mix the vinegar and red wine. Add sliced onions, carrots, celery, garlic, bay leaves, peppercorns, cloves, and juniper berries. Stir in salt.
  2. Put the beef in the marinade, ensuring it is mostly covered. Add water or broth if necessary. Cover and refrigerate for 3 to 5 days, turning the roast daily if possible.
  3. When ready to cook, remove beef and pat it dry with paper towels. Save the marinade and vegetables.
Cooking
  1. Heat oil in a Dutch oven and brown the roast on all sides.
  2. Pour in reserved marinade with vegetables, adding enough broth to come halfway up the roast. Bring to a gentle simmer, cover, and cook low and slow for 2.5 to 3.5 hours.
  3. Once cooked, remove roast and strain cooking liquid if a smooth sauce is desired. Simmer the liquid, adding gingersnaps gradually until thickened. Adjust flavor with more sugar, salt, or vinegar if needed.
  4. Slice the roast against the grain and serve topped with gravy.

Notes

If juniper berries are unavailable, the marinade remains flavorful without them. For leftovers, store meat in sauce in an airtight container for 3-4 days or freeze for a couple of months.