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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
