(Sauerbraten) German Pot Roast

Dawn Whitted


Here is a delicious twist on a classic German recipe my family loves. Sauerbraten a/k/a German Pot Roast. Served with a yummy side of parmesan zucchini mashed potatoes this makes for a really hearty warm up on a cold winter evening. And It's easy in the slow cooker too.

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20 Min


4 Hr


Slow Cooker Crock Pot


3-4 lb
lean sirloin tip roast
1 medium
yellow onion, diced
1 small
cabbage head
1 Tbsp
garlic and herb seasoning
1 tsp
ground thyme
1 tsp
black pepper
1 clove
garlic, minced
2 Tbsp
worcestershire sauce
1 bottle
beer, not lite (full flavoredis best)
1/4 c
1 c
mushrooms, fresh **optional*
1 1/2 Tbsp
red wine vinegar *add right before serving*
2 Tbsp
whole grain mustard
2 Tbsp
brown mustard
1 Tbsp
corn starch
1/4 c
water, cold

Directions Step-By-Step

Preheat large skillet on stovetop over medium high heat. Add 2Tablespoons Olive or Canola oil then rub sirloin tip roast with dried herbs & Worcestershire sauce. Place in hot skillet and sear on both sides until browned 3-5 minutes per side.
Cut cabbage into 1x1 inch square pieces and place into bottom of slow cooker along with sliced onions & mushrooms. Peel carrots cut into 1" pieces then add to veggie mixture.
Place browned roast on top of veggies then add 1 bottle beer & water then spread both mustards onto roast & cover. low for 5 hours.
To thicken gravy/sauce combine corn starch and water slowly pour into liquid prior to serving whisk well and cover to bring back to a boil. This should thicken nicely. Shake in 2-3 dashes of vinegar prior to service.
Serve this roast cut into thin strips on a bed of the veggies and along side of my recipe for parmesan mashed zucchini potatoes then top all with the gravy/sauce. Very hearty meal.

About this Recipe

Course/Dish: Beef, Other Main Dishes, Roasts
Main Ingredient: Beef
Regional Style: German
Other Tag: Healthy