Sauerbraten Recipe

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Beth Goike


Family and Friends this Recipe a German Favorite.


★★★★★ 1 vote

25 Min
3 Hr


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  • 1 qt
  • 2 c
    red wine vinegar
  • 12
    whole cloves
  • 2
    bay leaves
  • 3 tsp
  • 3 tsp
    brown sugar
  • 1
    boneless chuck roast or rump roast (4 lbs)
  • 1/4 c
    all purpose flour
  • 2 Tbsp
    vegetable oil
  • 1
    large onion cut into wedges
  • 5 medium
    carrots cut into 1-1/2 inch pieces
  • 2
    celery ribs cut into 1-1/2 inch pieces

How to Make Sauerbraten


  1. In large bowl combine the water vinegar cloves bay leaves salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2 gal. resealable plastic bag. Add the roast; seal bag and turn to coat. Refrigerate for 1-2 day,turning twice a day.
  2. Discard marinade and spices. Pat roast dry; dredge in flour. In large skillet over medium high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrot , celery and reserved marinade. Cover and bake at 350 degrees for 3 to 3-1/2 hours or until meat is tender. With slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices, thicken if desired.

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About Sauerbraten

Course/Dish: Beef

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