Slow Cooker Sauerbraten Recipe

Introduction

Sauerbraten is a classic German pot roast known for its rich, tangy flavors and tender texture. Slow cooking this dish allows the beef to absorb the traditional marinade, resulting in a deliciously comforting meal perfect for any occasion.

Ingredients

• 2 lbs. beef roast (such as bottom round or chuck)
• ⅔ cup red wine vinegar
• ⅔ cup beef broth
• 1 medium onion (sliced)
• 1 clove garlic (minced)
• 2 Tbsp. brown sugar
• 6-8 whole cloves
• 1 bay leaf
• 1 tsp. salt
• 1 tsp. whole black peppercorns
• ¾ cup gingersnaps (crushed)
• 2 Tbsp. all-purpose flour
• 2 Tbsp. water
• 1 Tbsp. vegetable oil

Instructions

1. Step 1: In a large bowl, whisk together the red wine vinegar, beef broth, sliced onion, minced garlic, brown sugar, whole cloves, bay leaf, salt, and black peppercorns until the sugar and salt have dissolved.
2. Step 2: Place the beef roast in a resealable plastic bag or container. Pour the marinade over the beef, ensuring it is well coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
3. Step 3: Remove the beef from the marinade, reserving the liquid, and pat the roast dry. Heat vegetable oil in a skillet over medium-high heat and brown the beef on all sides, about 2-3 minutes per side.
4. Step 4: Transfer the browned beef to the slow cooker. Pour the reserved marinade, including onions, garlic, and spices, over the roast. Sprinkle the crushed gingersnaps on top. Cover and cook on LOW for 8 hours or HIGH for 4 hours until tender.
5. Step 5: About 30 minutes before serving, remove the beef from the slow cooker and cover with foil to keep warm. Strain the cooking liquid into a saucepan, discarding solids, and skim off any fat.
6. Step 6: Mix the flour and water until smooth. Gradually whisk this slurry into the strained liquid and simmer over medium heat, stirring constantly, until thickened, about 5 minutes. Season with salt and pepper as needed.
7. Step 7: Slice or shred the beef and serve with the homemade gravy draped over the top.

Tips & Variations

• Marinate the beef overnight for the best flavor and tenderness.
• Use gingersnaps for authentic sweetness and texture in the gravy; crushed speculaas cookies can be a good substitute.
• Serve with traditional sides like red cabbage, potato dumplings, or spaetzle for a full German meal experience.
• For a thicker gravy, add more flour to the slurry or reduce the liquid further before adding the slurry.

Storage

Store leftover sauerbraten with gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to preserve tenderness. You can also freeze the beef and gravy separately for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for sauerbraten?

Yes, cuts like chuck roast, bottom round, or rump roast work well because they become tender during slow cooking and absorb the marinade flavors beautifully.

Is it necessary to marinate the beef overnight?

While you can marinate for as little as 4 hours, marinating overnight greatly improves the flavor depth and tenderness, making it worth the extra time.

Slow Cooker Sauerbraten Recipe

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★★★★★

4.5 from 97 reviews

• Author: Aiden
• Total Time: 8 hours 20 minutes to 12 hours 20 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Sauerbraten recipe offers a tender, flavorful German pot roast steeped in a rich marinade of red wine vinegar, beef broth, and aromatic spices. Marinated overnight and slow-cooked to perfection, it features a luscious gingersnap-infused gravy that complements the succulent beef, making it a comforting dish perfect for hearty meals.

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Ingredients

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Marinade and Roast

• 2 lbs. beef roast (such as bottom round or chuck)
• ⅔ cup red wine vinegar
• ⅔ cup beef broth
• 1 medium onion, sliced
• 1 clove garlic, minced
• 2 Tbsp. brown sugar
• 6–8 whole cloves
• 1 bay leaf
• 1 tsp. salt
• 1 tsp. whole black peppercorns

Additional Ingredients

• ¾ cup gingersnaps, crushed
• 2 Tbsp. all-purpose flour
• 2 Tbsp. water
• 1 Tbsp. vegetable oil

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Instructions

1. Marinate the Beef: In a large bowl, whisk together red wine vinegar, beef broth, sliced onion, minced garlic, brown sugar, whole cloves, bay leaf, salt, and whole black peppercorns until sugar and salt dissolve. Place the beef roast in a resealable plastic bag or container, pour the marinade over it ensuring full coverage, seal, and refrigerate for at least 4 hours or ideally overnight, turning occasionally for even marination.
2. Brown the Beef: Remove the beef from the marinade, reserving the liquid. Pat the beef dry. Heat vegetable oil in a skillet over medium-high heat. Brown the beef on all sides, about 2-3 minutes per side, to develop color and flavor.
3. Slow Cook the Roast: Transfer the browned beef to the slow cooker. Pour the reserved marinade with onions, garlic, and spices over the roast. Sprinkle crushed gingersnaps evenly on top. Cover and cook on LOW for 8 hours or HIGH for 4 hours until the beef is tender and can easily be shredded or sliced.
4. Prepare the Gravy: About 30 minutes before serving, carefully remove the beef and cover with foil to keep warm. Strain the cooking liquid through a sieve into a saucepan, discarding solids, and skim off any fat from the surface. In a small bowl, mix flour and water until smooth, then gradually whisk this slurry into the strained liquid. Simmer over medium heat, stirring constantly, until the gravy thickens, approximately 5 minutes. Season with salt and pepper as needed.
5. Serve: Slice or shred the beef and serve it drizzled with the homemade gingersnap gravy for a classic sauerbraten experience.

Notes

• Marinating overnight significantly enhances flavor and tenderness.
• Use a cut like bottom round or chuck for the best balance of flavor and texture.
• Crushed gingersnaps add a traditional sweetness and thickness to the gravy.
• Make sure to brown the beef well for deeper flavor.
• The gravy can be made thicker or thinner by adjusting flour quantity or cooking time.
• Leftovers taste excellent and can be reheated gently to preserve tenderness.

• Prep Time: 20 minutes (plus 4-12 hours marinating)
• Cook Time: 8 hours on LOW or 4 hours on HIGH
• Category: Main Course
• Method: Slow Cooking
• Cuisine: German

Keywords: Sauerbraten, German pot roast, slow cooker beef, marinated roast, gingersnap gravy, traditional German recipe