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A classic German pot roast, this Sauerbraten features tender beef marinated for days in a tangy vinegar-wine mixture, then slow-cooked to perfection. The rich, sweet-and-sour gravy, thickened with crushed gingersnaps, is what makes this dish truly unforgettable.
For 6 servings
Prepare the Marinade (3-5 Days Ahead)
Sear the Beef
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A classic German pot roast, this Sauerbraten features tender beef marinated for days in a tangy vinegar-wine mixture, then slow-cooked to perfection. The rich, sweet-and-sour gravy, thickened with crushed gingersnaps, is what makes this dish truly unforgettable.
This german recipe takes 240 minutes to prepare and yields 6 servings. At 1166.6 calories per serving with 57.21g of protein, it's a advanced recipe perfect for dinner or supper.
Slow-Cook the Sauerbraten
Finish the Gravy
Serve
While beef is traditional, you can also make Sauerbraten with venison or pork roast for a different flavor profile. Adjust cooking times accordingly.
If you don't have gingersnaps, you can thicken the gravy with a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) or a traditional flour-and-butter roux.
For a slightly different tang, substitute some of the red wine vinegar with apple cider vinegar. You can also add a piece of dark chocolate to the gravy for extra richness and depth.
Beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides a significant amount of heme iron from the beef, a form that is easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood, thus preventing fatigue and anemia.
Beef is rich in B vitamins, particularly B12, niacin, and B6. These vitamins play a vital role in energy metabolism, nervous system function, and the formation of red blood cells.
The best cuts are tough, lean cuts that benefit from long, slow cooking. Beef chuck roast, bottom round, or rump roast are all excellent choices as they become incredibly tender after marinating and braising.
While you can, it's not recommended. The long marination period is essential for tenderizing the meat and developing the signature tangy flavor of Sauerbraten. A minimum of 3 days is best for authentic results.
Sauerbraten is a hearty, traditional dish. It's a good source of protein, iron, and B vitamins from the beef. However, the gravy contains sugar and fat, so it's best enjoyed in moderation as part of a balanced diet.
A typical serving of this Sauerbraten (about 330g, including gravy) contains approximately 550-650 calories, depending on the fat content of the beef cut used.
Gingersnaps are traditional for their flavor and thickening power. However, you can use a cornstarch slurry (2 tbsp cornstarch mixed with cold water) or a simple roux (equal parts flour and butter, cooked) to thicken the gravy. Some traditional recipes also use crumbled Lebkuchen (German gingerbread).
Store leftover Sauerbraten and gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave until warmed through. The flavor often improves the next day!