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Sauerbraten-German Pot Roast

Sauerbraten-German Pot Roast, often hailed as Germany’s national dish, is a hearty pot roast distinguished by its unique method of preparation.
Print Recipe
Prep Time 1 hour
Cook Time 3 hours
Marinading Time 4 days
Total Time 4 days 4 hours
Servings: 6 Servings
Course: Main Course
Cuisine: German
Ingredients Method Notes

Ingredients
  

  • 4 LBS Chuck Roast Boneless.
  • 2 Cups Red Wine Dry wine such as a cab sav.
  • 1 Cup Red Wine Vinegar
  • 2 Cups Beef Broth
  • 2 Onions Medium and sliced.
  • 2 Carrots Chopped.
  • 2 Stalks Celery Chopped.
  • 4 Cloves Garlic Minced.
  • 2 Bay Leaves
  • 10 Black Peppercorns
  • 4 Cloves Whole.
  • 1 1/2 Tsp Salt
  • 2 Tbl Vegetable Oil
  • 2 Tbl Flour
  • 2 Tbl Sugar
  • 1/2 Cup Ginger Snap Cookies Finely Crushed.
  • 6 Juniper Berries Optional but adds to authenticity.

Method
 

  1. Marinate the Beef: In a large pot or non-reactive bowl, combine wine, vinegar, broth, vegetables, garlic, and spices.
    Submerge the beef roast in the marinade, cover tightly, and refrigerate 3–5 days. Turn the meat daily to ensure even soaking.
Brown the Meat: Remove beef from marinade, pat dry, and strain the marinade (reserve liquid and vegetables separately).In a heavy Dutch oven, heat oil over medium-high. Brown the roast on all sides. Remove and set aside.
  1. Build Flavor: Add strained vegetables to the pot. Cook until lightly browned (sprinkle with sugar if desired to caramelize).
    Sprinkle flour over vegetables, stirring until absorbed.
  2. Braise the Roast: Return beef to pot. Pour in reserved marinade liquid (about 3–4 cups). Bring to simmer.
    Cover and braise at low heat (stovetop or 325°F oven) for 2½–3 hours, until beef is fork-tender.
  3. Make the Sauce: Remove beef and keep warm. Strain the braising liquid into a saucepan.
    Whisk in crushed gingersnaps to thicken the gravy. Simmer until smooth and rich. Adjust seasoning with salt and pepper.
  4. Serve: Slice beef across the grain.
    Serve with sauce, potato dumplings (Kartoffelklöße) or spätzle, and braised red cabbage.

Notes

Serving Tips for Sauerbraten

Traditional Sides

  • Potato Dumplings (Kartoffelklöße): The classic choice, perfect for soaking up the rich gravy.
  • Spätzle: Soft egg noodles that pair beautifully with the tangy sauce.
  • Braised Red Cabbage (Rotkohl): Adds color, sweetness, and acidity to balance the deep flavors.
  • Mashed Potatoes or Boiled Potatoes: A simpler alternative if dumplings feel too heavy.

Garnishes

  • Freshly chopped parsley sprinkled on dumplings or cabbage for brightness.
  • A dollop of sour cream on the side to soften the marinade’s tang.
  • Pickled vegetables (like cornichons or pickled beets) for a sharp contrast.

Wine Pairings

Because Sauerbraten has both tangy and sweet notes, you want wines that balance acidity with fruitiness:
Red Wine Options:
  • Spätburgunder (German Pinot Noir): Light-bodied, fruity, and earthy; complements the marinade.
White Wine Options:
  • Dry Riesling (Trocken): Crisp acidity cuts through the rich gravy while echoing the dish’s vinegar base.
  • Gewürztraminer: Aromatic, slightly off-dry, and spicy—pairs well with red cabbage and clove in the marinade.

Beer Alternative

  • Dunkel or Märzen (Oktoberfest beer): Malty, smooth, and perfectly German.