German Sauerbraten Pot Roast (Print)
Marinated beef slow-cooked with vinegar, spices, and vegetables, served with spaetzle or red cabbage.
# Ingredients:
→ Marinade
01 -
480 ml white vinegar
02 -
480 ml water
03 -
2 tablespoons brown sugar
04 -
8 whole cloves
05 -
10 whole black peppercorns
06 -
3 bay leaves
07 -
1 large onion, chopped
→ Main Ingredients
08 -
1.5–1.8 kg beef roast (chuck or rump)
09 -
2 carrots, sliced
10 -
2 stalks celery, chopped
11 -
960 ml beef broth
12 -
2 tablespoons vegetable oil
→ Finishing the Sauce
13 -
1 tablespoon cornstarch, optional
14 -
2 tablespoons cold water, optional
# Steps:
01 -
Combine white vinegar, water, brown sugar, cloves, peppercorns, bay leaves, and chopped onion in a saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from heat and allow to cool completely.
02 -
Place the beef roast in a large bowl or resealable bag. Pour the cooled marinade over the meat, ensuring it is fully submerged. Cover and refrigerate for 3–4 days, turning the meat daily to marinate evenly.
03 -
Remove the beef from marinade and pat dry with paper towels. Heat vegetable oil in a heavy Dutch oven over medium-high heat. Sear the beef on all sides until well browned.
04 -
Add carrots, celery, and the reserved marinade (including onions and spices) to the pot with the seared beef. Pour in beef broth until the meat is nearly covered. Cover and braise in a preheated oven at 165°C for 2.5 to 3 hours, or until fork-tender.
05 -
Remove the beef and cover loosely with foil to rest. Strain the braising liquid into a clean saucepan, discarding vegetables and spices. Bring the sauce to a simmer and reduce until slightly thickened. For a thicker sauce, stir together cornstarch and cold water, then whisk into the simmering sauce until desired consistency is reached.
06 -
Slice the rested beef thinly and arrange on a serving platter. Ladle the tangy sauce over the meat. Serve with traditional sides such as spaetzle, potato dumplings, or braised red cabbage.
# Notes:
01 -
Marinate the beef for a minimum of three days for the most developed flavor and tender texture.
02 -
If desired, balance acidity by adding more sugar or a splash of dry red wine to the marinade.
03 -
Rest the beef before slicing to retain juices and enhance tenderness.