Sauerbraten Recipe

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Lynette !


German Pot Roast! The 24 to 48 hour marinating time is not included in the prep time!! Recipe came from a flyer from South Bend, Indiana.


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15 Min
3 Hr 20 Min
Stove Top


  • 1 large
    onion, sliced
  • 1 c
    cider vinegar
  • 1 c
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
  • 12
    whole cloves
  • 10
    coriander seeds
  • 10
    mustard seeds
  • 6-8
    whole allspice
  • 6-8
    black peppercorns
  • 6
    bay leaves
  • 4 lb
    chuck or rump roast
  • 2 tsp
    vegetable oil
  • 6-8
    gingersnaps, crushed
  • 3/4 c
  • 1 c

How to Make Sauerbraten


  1. Combine the first 11 ingredients in a large Dutch oven. Add the roast; cover and marinate in the refrigerator 24 to 48 hours. Remove the roast from the marinade, reserving the marinade.
  2. Brown the roast in vegetable oil in a Dutch oven. Pour reserved marinade over roast; add crushed gingersnaps. Bring to a boil; cover, reduce heat, and simmer 2 to 3 hours or until the meat is tender, turning once.
  3. Place the flour in a heavy skillet; cook over medium heat, stirring constantly, 15 minutes or until the flour browns. Remove from heat. Gradually add water, stirring until smooth. Set aside.
  4. Remove the roast from the Dutch oven; set aside, and keep warm. Strain the pan juices and return to the Dutch oven; bring to a boil over medium heat. Stir in enough browned flour mixture to thicken the gravy. Slice the roast; serve with gravy.

Printable Recipe Card

About Sauerbraten

Course/Dish: Roasts
Main Ingredient: Beef
Regional Style: German
Other Tag: Heirloom

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