Sauerbraten – German Marinated Pot Roast

A Deeply Flavored German Classic, Marinated for Days

Sauerbraten is Germany’s answer to slow-cooked perfection — a beef roast marinated for days in a tangy-sweet mixture of vinegar, spices, and vegetables. Then it’s slow-braised until meltingly tender and served with rich gravy, often accompanied by potato dumplings or red cabbage. It’s especially popular in Bavaria and the Rhineland.

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⏱️ Recipe Overview

• Servings: 6

• Prep Time: 30 min

• Marinating Time: 2–3 days

• Cook Time: 3 hours

• Total Time: ~3 days

• Difficulty: Intermediate (mostly passive time)

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🛒 Ingredients

For the marinade:

• 2 cups red wine vinegar

• 2 cups water

• 1 large onion, sliced

• 2 carrots, chopped

• 1 celery stalk, chopped

• 1 tbsp sugar

• 1 tsp black peppercorns

• 3 bay leaves

• 4 cloves

• 4 juniper berries (optional)

For the roast:

• 1.5–2 kg beef roast (chuck or rump)

• Salt and pepper

• 2 tbsp oil

• 2 tbsp flour (for gravy)

• 1–2 gingerbread cookies or a slice of rye bread (for thickening the sauce — traditional!)

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👨‍🍳 Instructions

1. Marinate the meat:
   Combine all marinade ingredients in a pot. Bring to a simmer, cool, and pour over beef in a non-metal container. Cover and refrigerate for 2–3 days, turning once daily.

2. Brown and braise:
   Remove beef from marinade and pat dry. Season with salt and pepper. In a Dutch oven, heat oil and sear the beef on all sides. Strain marinade and add to pot with vegetables. Cover and simmer gently for 2.5 to 3 hours.

3. Make the gravy:
   Remove beef and strain the sauce. Simmer the liquid, add crushed gingerbread or rye bread and flour to thicken. Blend for smoother texture if desired.

4. Serve:
   Slice the meat and serve with gravy, potato dumplings (Kartoffelklöße), and red cabbage (Rotkohl).

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🎯 Gourmet Tip

The gingerbread or rye bread trick is old-school and genius — it adds depth, sweetness, and richness to the sauce. Don’t skip it!