(sauerbraten) german pot roast

a recipe by
Dawn Whitted
Spearfish, SD

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.

serves 8
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For (sauerbraten) german pot roast

  • 3-4 lb
    lean sirloin tip roast
  • 1 md
    yellow onion, diced
  • 1 sm
    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

How To Make (sauerbraten) german pot roast

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.