Print

Sauerbraten Pot Roast: Discover Bold Comfort Food!

Sauerbraten Pot Roast
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sauerbraten Pot Roast is a traditional German dish that combines marinated beef with a bold, tangy flavor, creating a comforting meal perfect for any occasion.

Ingredients

Scale
  • 3–4 lb beef chuck or rump roast
  • 1 cup red wine vinegar
  • 1 cup beef broth
  • 1 cup water
  • 1 onion, sliced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 tbsp whole mustard seeds
  • 1 tbsp brown sugar
  • 1 tsp ground ginger
  • 2 bay leaves
  • 6–8 whole cloves
  • 1 tbsp black peppercorns
  • 2 tbsp vegetable oil
  • 1 tbsp flour (for thickening)
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
  • Optional: baby potatoes, extra carrots, and onions for serving

Instructions

  1. In a large bowl, combine vinegar, broth, water, sliced onions, carrots, celery, and all the spices. Submerge the roast and marinate covered in the fridge for 2–3 days.
  2. Remove the roast, pat dry, and season with salt and pepper. In a large Dutch oven or pot, heat oil and sear the meat on all sides.
  3. Strain marinade and reserve the liquid. Add roast back into the pot, pour in strained marinade, and bring to a simmer. Cover and cook on low heat for 3–4 hours.
  4. Remove the roast, set aside. In a separate bowl, mix 1 tbsp flour with a little cold water. Stir into the simmering sauce until slightly thickened.
  5. Slice the roast and serve with cooked baby potatoes, carrots, and that tangy sauce. Garnish with fresh parsley.

Notes

  • For best results, marinate the roast for the full 3 days.
  • Adjust seasoning to taste before serving.
  • This dish pairs well with red cabbage or dumplings.

Nutrition

Find it online: https://www.homeydishes.com/sauerbraten-pot-roast-authentic-german-recipe/