Crock Pot Sauerbraten

Nutriscore Rating: 67/100

Transport your taste buds to Germany with this Crock Pot Sauerbraten, a comfort food classic made deliciously simple with the ease of slow cooking. Featuring a tender, melt-in-your-mouth boneless beef chuck roast marinated in tangy white and red wine vinegars, aromatic spices like cloves, and a touch of sweetness from crushed gingersnaps, this dish is bursting with complex, savory flavors. Accompanied by hearty carrots and a rich, velvety sauce, it’s the perfect meal for cozy family dinners or celebratory feasts. Best of all, with just 15 minutes of prep and a hands-off 8-hour slow cook, you can enjoy this traditional German pot roast with minimal effort. Serve it over egg noodles or creamy mashed potatoes for a meal that’s both satisfying and unforgettable.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 3 pounds Boneless beef chuck roast
• 1 cup White vinegar
• 1 cup Red wine vinegar
• 2 cups Beef broth
• 1 large Onion, sliced
• 3 Carrots, peeled and cut into chunks
• 2 Bay leaves
• 10 Whole black peppercorns
• 0.25 teaspoons Ground cloves
• 2 tablespoons Granulated sugar
• 10 Gingersnaps, crushed
• 1.5 teaspoons Salt
• 2 tablespoons Vegetable oil

📝 Instructions

9 steps

1. Heat the vegetable oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 3-4 minutes per side.

2. Place the seared roast into the crock pot.

3. In a medium bowl, combine the white vinegar, red wine vinegar, beef broth, sugar, salt, cloves, bay leaves, and peppercorns. Mix well and pour over the roast in the crock pot.

4. Add the sliced onion and carrots around the roast.

5. Cover the crock pot with the lid and cook on LOW for 8 hours, or until the beef is tender and easily pulls apart with a fork.

6. Once cooked, remove the roast and vegetables from the crock pot and place on a serving platter. Cover loosely with foil to keep warm.

7. Strain the cooking liquid into a saucepan and discard the bay leaves and peppercorns.

8. Bring the liquid to a simmer over medium heat, then stir in the crushed gingersnaps. Cook, stirring frequently, until the sauce thickens, about 5-7 minutes.

9. Serve the sauerbraten sliced, topped with the thickened sauce, alongside the cooked carrots. Optionally, serve with egg noodles or mashed potatoes for a complete meal.

Nutrition Facts

1 serving (540.1g)

Calories		894
% Daily Value*
Total Fat		55.6 g	71%
	Saturated Fat	20.5 g	103%
	Polyunsaturated Fat	2.7 g
Cholesterol		170 mg	57%
Sodium		1162 mg	51%
Total Carbohydrate		56.2 g	20%
	Dietary Fiber	6.5 g	23%
	Total Sugars	28.1 g
Protein		45.4 g	91%
Vitamin D		0.0 mcg	0%
Calcium		127 mg	10%
Iron		8.6 mg	48%
Potassium		1094 mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2991 cal (55.1%%)

Protein: 1086 cal (20.0%%)

Carbs: 1349 cal (24.9%%)