Spice up your inbox with FREE German recipes and a free recipe ebook!
Spice up your inbox with FREE German recipes and a free recipe ebook!
by: Gerhild Fulson / Oma Gerhild shares easy, authentic German recipes you can trust—rooted in family tradition and featured in her cookbooks.
Published: December 06, 2012, Updated: January 18, 2025
Sauerbraten (German marinated pot roast) is a classic—tender beef, marinated for days, then slow-cooked to perfection. Patience pays off with this favorite!
This sauerbraten recipe comes straight from my Mutti’s handwritten cookbook. While it takes time to prepare, the process is simple and so worth it.
Whether you use a slow cooker, stovetop, or oven, the results are the same: deeply flavorful, melt-in-your-mouth beef that’s a favorite in German homes and restaurants alike. Just plan ahead for a few days of marinating, and you’ll be rewarded with German food at its best.
Give It Time – A proper 3-5 day marinade is key for developing rich, tangy flavors and tenderizing the meat.
Use the Right Vinegar – Traditional recipes call for red wine vinegar or a mix of vinegar and wine for the best balance of acidity and depth.
Let It Rest – After cooking, let the meat rest before slicing to ensure it stays juicy and tender.
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.
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.
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!
(Find the printable recipe with measurements in the recipe card below.)
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.
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.
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.
Sauerbraten shines when paired with traditional German side dishes. Here are some favorites:
Why is my sauerbraten tough?
If your sauerbraten is tough, it likely didn’t cook long enough. Sauerbraten requires low and slow cooking to tenderize tougher cuts of meat like rump or chuck. Make sure your heat is set to a gentle simmer, whether cooking on the stovetop, in the oven, or a slow cooker.
How long should I marinate sauerbraten?
For the best results, marinate the meat for 3 to 7 days. This long marination time allows the flavors to deeply penetrate and tenderize the meat, creating that signature tangy taste.
Can I make sauerbraten gluten-free?
Yes! Depending upon which version you make, either use gluten-free cornstarch to thicken the gravy or gluten-free gingersnaps.
Can I substitute the wine in sauerbraten?
Yes, if you prefer not to use wine, you can increase the amount of vinegar and water in the marinade. Adding a splash of apple cider or grape juice can help balance the flavors.
Sauerbraten (German marinated pot roast) is a classic—tender beef, marinated for days, then slow-cooked to perfection. Patience pays off with this favorite!
Prep Time:
15 minutes
Cook Time:
8.5 hours
Total Time:
3-5 days
Servings:
8-10 servings
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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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