Sauerbrats the Slow Cooker Way
Bring the hearty, tangy flavors of traditional German sauerbraten to your kitchen with this easy, slow cooker recipe. Perfectly marinated in a zesty blend of apple cider vinegar, red wine vinegar, and aromatic spices like cloves and bay leaves, the tender beef roast develops an irresistible depth of flavor after simmering low and slow for hours. The dish is finished with a velvety gravy thickened with crushed gingersnaps, adding a unique sweetness and rich, comforting texture. With minimal prep and an overnight marinade, this recipe transforms a humble chuck or bottom round roast into a show-stopping entrée. Serve this sauerbraten with classic accompaniments like red cabbage, spaetzle, or creamy mashed potatoes for an authentic taste of Germany at home.
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Recipe Information
Ingredients
- 4 pounds beef roast (chuck or bottom round)
- 1 cup apple cider vinegar
- 0.5 cup red wine vinegar
- 1 cup water
- 1 yellow onion, sliced
- 2 carrot, sliced
- 2 celery stalk, chopped
- 4 garlic cloves, minced
- 2 bay leaf
- 1 teaspoon whole black peppercorns
- 5 cloves
- 8 juniper berries (optional)
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 8 gingersnaps, crushed
- 1 cup beef broth
Instructions
In a large bowl, whisk together apple cider vinegar, red wine vinegar, and water. Stir in the sliced onion, carrots, celery, minced garlic, bay leaves, peppercorns, cloves, juniper berries (if using), sugar, and salt to create the marinade.
Place the beef roast in a large zip-top bag or shallow dish, and pour the marinade over it. Seal the bag tightly (or cover the dish) and refrigerate for 24-48 hours, turning the beef occasionally to ensure it marinates evenly.
When ready to cook, remove the beef from the marinade and pat it dry with paper towels. Strain the marinade, reserving the liquid and vegetable solids separately.
Heat a large skillet over medium-high heat and sear the beef roast on all sides until browned. Transfer the beef to the slow cooker.
Add the reserved vegetables to the slow cooker along with the strained marinade and 1 cup of beef broth.
Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender.
Once the beef is cooked, transfer it to a platter and tent with foil to keep warm.
Strain the cooking liquid from the slow cooker into a medium saucepan. Discard the solids.
In a skillet, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Gradually whisk the strained cooking liquid into the roux, then stir in the crushed gingersnaps. Bring the mixture to a simmer and cook until the gravy thickens to your desired consistency.
Slice the beef and serve with the rich gravy spooned over the top. Traditionally, serve sauerbraten with red cabbage and spaetzle or mashed potatoes.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 18.1 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 981 mg | 21% | |
*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.
