Oma's Sauerbraten Recipe: Slow-Cooked Marinated Beef with Gravy

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

Slices of tender sauerbraten served with potato dumplings and red cabbage, with lots of gravy. Mega lecker!

Here's the sauerbraten recipe, a traditional German pot roast, that comes from my Mutti's own handwritten cookbook. The slow cooking makes this marinated beef ever more tender. It's a traditional German meat, a favorite at home and restaurants alike. It's German food at its best!

Best of all, it's so easy to make and not a lot of work. You can make a slow cooker sauerbraten, or on the stove top or in the oven. It's NOT quick ... it takes a fairly long time to marinate and to cook. It just means that you need to do some planning to allow several days for the marinating to take place. 

Why You'll love This Recipe

• Rooted in Tradition: This recipe captures the authentic flavors of Germany, both southern and northern, bringing a taste of heritage to your kitchen.
• Restaurant-Worthy: The deep, tangy flavor of the gravy combined with tender meat makes this a show-stopping dish. 
• Meal Prep Friendly: The marination process can be done days in advance, making it perfect for entertaining.
• Versatile: Pairs beautifully with classic sides like potato dumplings, spätzle, or red cabbage.

Why Do Some Recipes Add gingersnaps?

In southern Germany, sauerbraten is accompanied by a gingersnap gravy. Well, actually, in Germany, lebkuchen cookies are used. Yes, it's the same kind of cookie that's enjoyed at Christmas.

In fact, one can buy lebkuchen especially made for this purpose. Over in America, the easy substitute for this are gingersnap cookies. They both thicken and flavor the gravy. Some American recipes actually add brown sugar as well (???).

However, in northern Germany, lebkuchen is seldom used. Just seasonings and cornstarch or all-purpose flour. Nothing sweet at all. It's actually the way my Mutti used to make it and is so good. It's my favorite way as well.

4 different ways to Cook Sauerbraten

1. Stovetop: The traditional method in Germany, cooking sauerbraten low and slow on the stove allows the flavors to develop fully.
2. Slow Cooker: A favorite for convenience, this method is perfect for busy cooks. My Mutti adapted her recipe to a slow cooker after moving to Canada, and it works beautifully for tender meat.
3. Pressure Cooker: Ideal for speeding up the cooking process while still delivering tender, flavorful results. Great for modern kitchens. It won't taste exactly the same (just can't mimic a long marinating time), but it does taste absolutely delicious!
4. Oven: A common method in Germany, where the roast is slow-cooked in a Dutch oven or roasting pan for even heat distribution and a rich gravy.

The history of Sauerbraten

The origins of sauerbraten date back to medieval Germany, where marinating meat in vinegar and spices was a preservation method. Legend has it that Julius Caesar inspired the recipe, but its modern form evolved in Germany.

Over time, sauerbraten became a signature dish, served during holidays and special occasions. Regional variations, such as adding lebkuchen in the Rhineland, showcase the diversity of this classic.

Here I've already browned the roast and am about to close and seal the cover of my Instant Pot Pressure Cooker. Go to the recipe here >

It won't be identical to a marinated roast, but if you've got a sauerbraten craving and want it for dinner tonight, it'll be the pressure cooker method. WUNDERBAR!

How to Make Sauerbraten the traditional way 

The first step is to marinate the beef in a vinegar mixture. To do this, I use a Ziploc bag which makes turning the meat daily an easy task. I place that into a bowl or, as shown here, in a super large measuring cup. Why? Just in case the bag breaks!

If you wish, you can use a ceramic or glass bowl.

Put the seasoned meat into the bag. Add the vinegar, wine, bay leaves, peppercorns, cloves and onion slices. Add extra water to cover, if needed.

Marinating the meat for this Sauerbraten for 3 to 5 days is a must for tender and flavorful meat.

Now put the whole thing into the fridge and turn the meat, once or twice daily. Plan on doing this for 3 to 5 days for the best flavor.

Then, it's time to get a nice sear on the meat. This seals in the juices and builds flavor, not only for the meat, but for the gravy, as well.

Drain the meat, keeping the marinade. In a large saucepan, brown the meat in fat (bacon fat really is the best) on all sides. 

Browning the meat for Sauerbraten seals in the juices and builds the flavor.

Add the carrots, onions, and celery. Brown these a bit as well.

Now, you get to choose how you want to actually cook the meat. Either, add the liquid (some marinade and some beef stock or broth) to the saucepan, cover, and simmer for about 3 hours on the stove top or into the oven at 350° for 2 to 3 hours.

Or put the meat and the rest of the contents of the saucepan, including those wonderful brown bits from the bottom into the slow cooker. Add the liquid. Cover and set for 7 to 8 hours on low. This is my favorite way and the one I learned from my Mutti.

Then it's time to make the gravy (with or without gingersnaps) and slice roast, ready to serve.

Authentic German Sauerbraten (marinated beef) served with potato dumplings and red cabbage. And, lots of gravy!

What to serve With Sauerbraten?

Sauerbraten shines when paired with traditional German side dishes. Here are some favorites:

• Potato dumplings (kartoffelknödel): perfect for sopping up the wonderful gravy
• Spätzle: those little homemade egg noodles popular in southern Germany
• Boiled potatoes (salzkartoffeln):perfect for mashing into that gravy!
• Red cabbage (rotkohl): mades a great side, along with some applesauce
• Potato pancakes (kartoffelpuffer): make a delicious, slightly different side dish

Sauerbraten FAQ

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Oma's Sauerbraten Recipe: Slow-Cooked Marinated Beef with Gravy

Here's the sauerbraten recipe that comes from my Mutti's own handwritten cookbook. Her recipes are special to me, full of wonderful memories, especially sitting around the dinner table enjoying these delicious feasts.

This amazing tender beef dinner is one of those and is often served with red cabbage and potato dumplings. Choose according to your taste buds to make the southern version with gingersnaps or my favorite, the northern one without.

Prep Time 15 minutes

Cook Time 8.5 hours

Total Time 8.75 hours + 3-5 days

Servings:

Makes 8 - 10 servings

Ingredients:

• 4 pounds (1.8 kg) beef roast (chuck, rump, or round)
• 1 teaspoon salt
• 1 cup (240 ml) red wine vinegar
• 1 cup (240 ml) red wine
• 4 bay leaves
• 2 large onions, sliced
• 12 peppercorns
• 4 whole cloves
• 2 - 3 tablespoons (30 - 45 ml) bacon fat, butter, or oil for browning
• 2 carrots, sliced
• 1 rib celery, sliced
• 1 - 2 cups (240 - 480 ml) beef broth (see hints below)
• for north German-style: 2 tablespoons cornstarch
• for south German-style: 10 crushed gingersnap cookies
• 1 cup (240 g) sour cream (optional)
• salt and freshly ground black pepper

Instructions:

1. Trim any excess fat from the roast and sprinkle with salt and pepper.
2. Place roast in a large nonmetallic bowl, such as ceramic or glass or into a sealable plastic bag that's been placed into a bowl in case it should leak. Add vinegar, wine, bay leaves, peppercorns, cloves and one sliced onion. Add water to cover.
3. Tightly cover bowl (or seal bag) and refrigerate for 3 to 5 days, turning once or twice every day.
4. Drain meat, reserving marinade, see hints below. Wipe meat with paper towels to dry.
5. In a deep saucepan or a Dutch oven, put about 2 to 3 tablespoons bacon fat, butter, or oil to brown meat over medium-high heat.
6. Brown roast on all sides. Remove roast to slow cooker, if using, or place on a plate.
7. Add carrots, onions, and celery to saucepan. Brown slightly. Add 1 cup broth and 1 cup strained reserved marinade (see hints below) and stir to loosen the browned bits at the bottom.
8. Either pour contents of saucepan over the meat in the slow cooker, if using, or place the meat back into the saucepan, spooning some of the liquid over the meat.
9. For the slow cooker, cook covered on low for about 7 to 8 hours. On the stove top, simmer covered on low heat, taking about 2 to 3 hours. Or place covered in 350°F oven for 2 to 3 hours,
10. Remove meat and strain the cooking liquid into a small saucepan. 
11. Northern German-style: make a cornstarch slurry by mixing with a bit of cold water in a small bowl. Slowly add just enough to the simmering cooking liquid until thickened for gravy. Remove from heat and stir in sour cream (if using). 
12. Southern German-style: stir in crushed gingersnaps and stirring, simmer until slightly thickened, adding a bit of cornstarch slurry if needed. Season with additional salt and pepper if needed.
13. Slice meat and serve with gravy and potato dumplings and red cabbage!

Notes/Hints:

• You can add 1 teaspoon of juniper berries to the marinade if you wish.
• Apple cider vinegar can be substituted for the red wine vinegar.
• I'll often use a mix of butter and light olive oil for browning the meat.
• If you don't like your sauerbraten too sour, add 2 cups of broth instead of using any reserved marinade for the cooking stage. Then, next time you make it, try adding the reserved marinade and see how you like it.
• For a 'spicier' taste, remove meat from marinade the night before cooking and cover all sides thickly with mustard. Cover and continue the following day with the above instructions.
• You can use your pressure cooker to make a sauerbraten from beginning to end in 2 hours. 

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Unless otherwise noted recipe, images and content © Just like Oma | justlikeoma.com 

Recipe updated: January 18, 2025

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.