Quick Sauerbraten
Capture the rich, tangy flavors of traditional German cuisine in a fraction of the time with this Quick Sauerbraten recipe! Perfectly seared chunks of tender beef chuck roast are simmered with aromatic vegetables, apple cider vinegar, and a blend of warm spices like cloves, ginger, and allspice, creating a deeply flavorful dish in under two hours. A touch of brown sugar balances the tang, while an optional handful of raisins adds a subtle, natural sweetness. Finished with a silky, thickened sauce, this sauerbraten pairs beautifully with red cabbage, creamy mashed potatoes, or buttery egg noodles. With just 20 minutes of prep, this easy and satisfying recipe is your shortcut to a comforting German classic. Great for weeknight dinners or special occasions, it’s hearty, flavorful, and sure to impress!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 1 large onion
- 2 medium carrots
- 2 medium celery stalks
- 1 cup apple cider vinegar
- 2 cups beef broth
- 2 tablespoons brown sugar
- 4 count whole cloves
- 2 count bay leaves
- 0.5 teaspoons ground ginger
- 0.5 teaspoons ground allspice
- 2 tablespoons cornstarch
- 2 tablespoons water
- 0.5 cup raisins (optional)
Instructions
Trim any excess fat from the beef chuck roast and cut it into large chunks, about 2-3 inches in size.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef chunks on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.
Peel and chop the onion into large pieces. Slice the carrots and celery into thick rounds.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are slightly softened and aromatic.
Return the beef to the pot. Add the apple cider vinegar, beef broth, brown sugar, cloves, bay leaves, ground ginger, and ground allspice. Stir to combine and make sure the beef is mostly submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer gently for 60-75 minutes, or until the beef is tender and easy to shred with a fork.
If using raisins, add them during the last 15 minutes of cooking.
In a small bowl, mix the cornstarch and water to create a slurry. Remove the beef from the pot and set aside on a serving platter.
Bring the remaining liquid in the pot to a gentle simmer. Slowly whisk in the cornstarch slurry to thicken the sauce. Cook for 2-3 minutes, stirring constantly, until the sauce has thickened to your desired consistency.
Pour the sauce over the beef chunks and serve hot with sides like red cabbage, mashed potatoes, or egg noodles.
Nutrition Facts
Calories |
3131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 86.4 g | ||
| Protein | 176.1 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 4542 mg | 97% | |
*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.
