Mock Sauerbraten
Experience the rich, tangy flavors of German cuisine with this "Mock Sauerbraten," a simplified take on the classic marinated pot roast. Made with tender beef chuck roast slowly simmered in a flavorful blend of beef broth, apple cider vinegar, and warm spices like ginger and bay leaves, this recipe delivers all the comforting, zesty goodness of traditional sauerbraten without the lengthy marinating time. Sweet undertones of caramelized vegetables and optional raisins balance the dish beautifully, while a final touch of thickened sauce adds velvety richness. Ideal for cozy family dinners, this hearty meal pairs perfectly with egg noodles, mashed potatoes, or crusty bread, making it both versatile and irresistibly satisfying. Ready in just about three hours, "Mock Sauerbraten" proves that effortless comfort food can still taste gourmet.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 medium carrots, sliced
- 2 medium celery stalks, sliced
- 3 cloves garlic cloves, minced
- 2 cups beef broth
- 0.5 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 bay leaves
- 0.5 teaspoon ground ginger
- 1 teaspoon black peppercorns
- 2 tablespoons cornstarch
- 2 tablespoons water
- 0.25 cup raisins (optional)
- 0.5 teaspoon salt
Instructions
Season the beef chuck roast with salt and set it aside.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Sear the beef chuck roast on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour the beef broth, apple cider vinegar, and brown sugar into the pot. Stir well to combine.
Add the bay leaves, ground ginger, and black peppercorns to the liquid.
Return the seared beef to the pot and bring the liquid to a gentle simmer.
Cover the pot with a lid and reduce the heat to low. Let it simmer for 2.5 to 3 hours, turning the roast occasionally, until the beef is tender and easily pulls apart with a fork.
If you are using raisins, stir them into the pot during the last 30 minutes of cooking.
Once the beef is cooked, remove it from the pot and let it rest on a cutting board.
In a small bowl, mix the cornstarch with water to create a slurry.
Slowly whisk the cornstarch mixture into the pot to thicken the sauce. Let it simmer for 2-3 minutes until the sauce has thickened to your desired consistency.
Slice or shred the beef and return it to the pot, coating it with the sauce.
Serve the Mock Sauerbraten warm with egg noodles, mashed potatoes, or a side of your choice.
Nutrition Facts
Calories |
4146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.3 g | 388% | |
| Saturated Fat | 114.0 g | 570% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4005 mg | 174% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 59.9 g | ||
| Protein | 256.7 g | 513% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 5460 mg | 116% | |
*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.
