Same Day Sauerbraten
Indulge in the rich flavors of a traditional German classic with this Same Day Sauerbraten recipe—perfect for those craving comfort food without the lengthy marinating time! This simplified version delivers all the hallmark tangy and savory essence of authentic sauerbraten by slow-simmering a tender beef chuck roast in a delectable blend of apple cider vinegar, dry red wine, and aromatic spices like bay leaves, cloves, and optional juniper berries. The result? A melt-in-your-mouth roast complemented by a thick, velvety gravy made in just one pot. Ready in under four hours, this recipe is ideal for a hearty family meal or a special Sunday dinner. Pair it with traditional German sides like potato dumplings or braised red cabbage for a truly satisfying feast!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely diced
- 1 large Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 2 cloves Garlic cloves, minced
- 1 cup Apple cider vinegar
- 2 cups Beef stock
- 1 cup Dry red wine
- 2 Bay leaves
- 6 Whole cloves
- 4 Juniper berries (optional)
- 2 tablespoons Brown sugar
- 2 tablespoons Cornstarch
- 3 tablespoons Water (for cornstarch slurry)
Instructions
Season the beef chuck roast on all sides with 2 teaspoons of salt and 1 teaspoon of pepper.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil and sear the roast for 3-4 minutes on each side until deeply browned. Remove the beef and set aside.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Pour in the apple cider vinegar, beef stock, and red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits.
Return the seared beef to the pot. Add the bay leaves, whole cloves, juniper berries (if using), and brown sugar. Stir to combine and cover the pot with a tight-fitting lid.
Lower the heat to a gentle simmer and cook for 2.5 to 3 hours, turning the beef occasionally, until the meat is tender and easily pulls apart with a fork.
Once the beef is cooked, transfer it to a cutting board and cover it loosely with foil to keep warm.
Remove the bay leaves, cloves, and juniper berries from the pot. Taste the cooking liquid and adjust seasoning with additional salt or sugar, if needed.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually add the slurry to the pot, stirring over medium heat, until the sauce thickens to a gravy-like consistency (approximately 3-5 minutes).
Slice the beef and serve with the thickened sauce. Pair with traditional sides like red cabbage, potato dumplings, or egg noodles for a complete meal.
Nutrition Facts
Calories |
3189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 7334 mg | 319% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 36.8 g | ||
| Protein | 175.1 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 439 mg | 34% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 4530 mg | 96% | |
*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.
