Sauerbraten is the one German dish that I can’t pass up at any Oktoberfest feast. This sweet and sour pot roast is delicious over mashed potatoes and even better over spaetzle.
The tender, juicy meat is marinated for days before being seared and slow cooked to perfection. Topped with gingersnap gravy, this hearty dish is a authentic German comfort food that is perfect for crisp fall days and Oktoberfest dinners!
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What is Sauerbraten?
Sauerbraten, often called German pot roast, is the national dish of Germany. Directly translated, the word sauerbraten means sour roast. As with many traditional German foods, it’s sweet and sour taste comes from a marinade that includes vinegar.
It is thought that long ago, vinegar played a vital role in the preservation process of meats and vegetables in the area now known as Germany. Over time, the inhabitants developed a preference for that robust flavor and created hearty, filling dishes featuring it. Sauerbraten, sauerkraut, red cabbage, and German potato salad all feature the same strong sweet/sour flavor.
This German pot roast is especially known for its gravy. Made using gingersnaps as a thickener, it bathes the tender meat in flavor and moisture. It is also delicious over potatoes or spaetzle, which is German noodles or tiny dumplings. I love layering meat and gravy over a hearty portion of spaetzle, similar to how I layer meat and gravy over my American pot roast.
Can I Cook My Sauerbraten in a Slow Cooker?
Yes!
Cooking sauerbraten in the slow cooker results in a tender, delicious roast every time. I love using my slow cooker when I have guests. It allows me to socialize without worrying about running to check the oven.
Sear the meat before placing it in the slow cooker. Add the marinade. Slow cook on low for 7 to 8 hours, or on high for 4 to 5 hours.
To make the gravy, you can either pour the liquid into a saucepan and cook as directed in the original recipe, or you can make it in the slow cooker.
Remove the roast and set aside. Strain the solids and discard them. Pour the strained liquid back into the slow cooker and add the crushed gingersnaps. Whisk together, then cook on high for 20 minutes. It makes a lovely gravy!
What Are Some Tips to Make the Best Sauerbraten?
- Marinating the meat is the most important part of making sauerbraten. The longer you marinate it, the more tender and flavorful your meat will become. Two days is the bare minimum. I’ve had fantastic results marinating it for a full week. You can marinade the beef for up to ten days before cooking.
- Turn the roast in the marinade every day. Every twelve hours is even better! This helps the meat to become evenly flavored and tenderized.
- Don’t skip the searing! It is an extra step, but searing the meat before cooking locks in all those delicious juices. It also adds an extra depth of flavor.
- Check on the roast every hour as it cooks. The marination time affects the tenderness of the meat, which in turn affects the length of time needed to cook it. Begin checking the roast at the two hour mark, then check it every hour or half hour thereafter. The cooked meat should be soft and tender. You should be able to slip a knife easily into the thickest part of the roast.
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Directions
- Mix together the onions, red wine vinegar, water, sugar, cloves, and bay leaves in a large bowl. Do not use a metal container to marinate.
- Marinate the beef rump roast in the marinade for 2 to 5 days before cooking. Keep roast covered in the refrigerator, turning occasionally.
- Remove roast from marinade and pat dry. Reserve marinade. Mix flour with salt and pepper in a small bowl and rub onto meat. Then sear the meat on all sides in a large pot.
- Pour remaining marinade over meat. Scrape up any browned bits from the bottom of the pot. Cover and reduce heat to low. Simmer until tender, about 4 hours.
- Remove the meat to a platter, then prepare the gravy. Strain the liquid and discard solids. Heat liquid over medium heat and add crushed gingersnap cookies. Stir and simmer until gravy is thickened, 5 to 10 minutes.
- Serve slices of beef with gravy and enjoy your German feast!
What Should I Serve With Sauerbraten?
- The best thing about German Potato Salad is that it can be served hot or cold
- Sauerkraut and Sausage may be the most well-known of all Oktoberfest foods
- Ending a meal with Grandma’s Apple Cake will have everyone smiling
Traditional Sauerbraten (German Pot Roast)
Difficulty: Easy12
servings48
hours4
hoursBeef rump roast is marinated in a red wine vinegar mixture, then slow cooked for hours and topped with a flavorful gingersnap gravy.
Ingredients
2 onions, quartered
1 cup red wine vinegar
1 cup water
1 tablespoon sugar
10 whole cloves
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
3 lbs beef rump roast
1/4 cup flour
Salt and pepper
10 gingersnaps, crushed
Directions
- Mix together the onions, red wine vinegar, water, sugar, cloves, salt and pepper, and bay leaves in a large bowl. Do not use a metal container to marinate.
- Marinate the beef rump roast in the marinade for 2 to 5 days before cooking. Keep roast covered in the refrigerator, turning occasionally.
- Remove roast from marinade and pat dry. Reserve marinade. Mix flour with salt and pepper in a small bowl and rub onto meat. Then sear the meat on all sides in a large pot.
- Pour remaining marinade over meat. Scrape up any browned bits from the bottom of the pot. Cover and reduce heat to low. Simmer until tender, about 4 hours.
- Remove the meat to a platter, then prepare the gravy. Strain the liquid and discard solids. Heat liquid over medium heat and add crushed gingersnap cookies. Stir and simmer until gravy is thickened, 5 to 10 minutes.
- Serve slices of beef with gravy and enjoy your German feast!
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