Sauerbraten in Crock Pot
Transform your dinner table into a feast of rich, German comfort food with this Crock Pot Sauerbraten recipe. Perfectly suited for slow cooking, a succulent beef roast is infused with tangy vinegar, dry red wine, and an aromatic marinade featuring whole cloves, bay leaves, and peppercorns. The long 12-24 hour marination process ensures deep, complex flavors, while the crock pot method keeps the meat irresistibly tender. A unique twist comes in the form of crushed gingersnap cookies, which thicken the gravy into a sweet-and-savory delight, paired beautifully with traditional sides like spaetzle or red cabbage. With minimal prep time and a hands-off eight-hour cook, this recipe is an easy way to bring authentic German cuisine to your home kitchen.
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Recipe Information
Ingredients
- 3 lbs beef roast (rump or chuck)
- 1 cup vinegar
- 1 cup water
- 0.5 cup dry red wine
- 1 large onion, sliced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 6 whole cloves
- 1 tsp black peppercorns
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 8 gingersnap cookies, crushed
Instructions
In a medium saucepan, combine vinegar, water, and dry red wine. Warm over low heat until just heated through.
Place the beef roast in a large, non-reactive bowl or sealable plastic bag. Add sliced onion, chopped carrots, chopped celery, bay leaves, cloves, black peppercorns, and sugar. Pour in the warmed vinegar mixture. Cover the bowl (or seal the bag) and refrigerate for 12-24 hours, turning occasionally to evenly marinate.
Remove the beef roast from the marinade and pat it dry with paper towels. Reserve the marinade and strain out the solids, keeping the liquid and spices separate.
In a large skillet, heat vegetable oil over medium-high heat. Sear the beef roast on all sides until browned, about 3-4 minutes per side.
Transfer the seared beef roast to the crock pot. Add the reserved strained marinade liquid, beef broth, strained spices, and any remaining carrot and onion solids.
Cover the crock pot tightly and cook on low for 8 hours, or until the beef is tender and easily pull-apart.
Remove the roast from the crock pot and set aside to rest. Strain the cooking liquid into a saucepan, discarding any solids.
Over medium heat, whisk in the all-purpose flour to thicken the cooking liquid, then stir in the crushed gingersnap cookies. Simmer for 5 minutes, stirring frequently, until the sauce is smooth and slightly thickened.
Slice the beef roast and serve topped with the gingersnap gravy, accompanied by traditional sides like red cabbage or spaetzle.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 512 mg | 22% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 22.0 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 134 mg | 10% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1295 mg | 28% | |
*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.
