German Sauerbraten {Oven or Slow Cooker}

Why This is the Best Recipe

I grew up in a very German area of the midwest. When we moved to the South, I started to miss all the amazing traditional German recipes I remember eating at local restaurants.

This German sauerbraten recipe is the best because:

1. Easy Prep Ahead!: It takes just 10 - 15 minutes to prep the dish and you should let the beef marinate in the fridge for at least 48 hours. So all the messy work is done far in advance.
2. Hands Off Cooking: You'll have the most savory beef simmering away in just minutes and have plenty of time to work on other side dishes for your meal.
3. Flexible Cooking Instructions: Depending on the rest of your menu, you may prefer to cook this on your stove top, in your oven, or in a slow cooker. I give you instructions for all three methods!
4. 2-Minute Gravy: The sauerbraten gravy has a surprising ingredient you're going to LOVE.
5. Easy to Find Ingredients: All the traditional German flavors with absolutely no hard-to-find unique ingredients. In fact, my recipe uses many things you likely have in your pantry right now.

What Is Sauerbraten?

This traditional German recipe is the perfect way to tenderize an affordable cut of beef for an elegant dinner that works for a regular weeknight meal or even Christmas dinner!

The beef marinates in a homemade sauce made of red wine, red wine vinegar, and classic herbs and vegetables.

The cooking liquids are turned into the easiest gravy ever and give the beef a wonderful sweet and sour flavor.

Ingredients

This easy German recipe requires just a few simple ingredients, many you likely have on hand right now!

• Beef Chuck or Rump Roast: This affordable cut of beef is perfect for entertaining on a budget.
• Red Wine
• Red Wine Vinegar
• Beef Stock or Beef Bouillon
• Onions
• Carrots
• Leeks
• Minced Garlic
• Dried Thyme
• Dried Rosemary
• Bay Leaves
• Black Peppercorns
• Whole Cloves
• Sugar
• Brown Sugar
• Kosher Salt
• Golden Raisins

Then you'll just need the one secret ingredient that makes this dish really special: crispy ginger thin cookies.

Some sauerbraten recipes call for crushed ginger snaps, the same kind of cookie you'd use to make a crust for something like these eggnog cheesecake squares.

But I think that ginger thins work much better because the ratio of ginger flavor to flour makes for a better textured gravy.

If you're looking for more traditional American pot roast flavors, you would probably love this delicious Instant Pot pot roast recipe, too.

Prepare the Marinade

NOTE: This should be done 48 Hours minimum before cooking

The first step to making sauerbraten is to prepare the red wine and red wine vinegar marinade at least 48 hours in advance of cooking your meal.

The longer the meat marinates, the more tender and flavorful it will be. Marinate it in the fridge for 48 hours or up to 1 week.

To prepare the marinade:

Add all the marinade ingredients listed in the recipe card below into a large dutch oven.

A few important things to keep in mind:

1. Make sure the red wine is something you'd enjoy drinking by the glass. The flavor will concentrate as it cooks.
2. Be sure to chop the leek and then rinse it thoroughly before adding it to the pot so you avoid any sand in your dish. If you've never cooked with them before, you can learn how to cut leeks here.

Add the Beef

Though I cooked the marinade in a wide dutch oven, I chose to marinate the beef for 5 days in a much closer-fitting pan to help ensure that the liquid covers as much of the surface of the beef as possible.

Place the beef in a pot or pan that is just big enough to leave a little room around the meat.

Pour the completely cooled marinade over the top and use the spoon to spread the chopped veggies over the beef.

Gently lift each end of beef up just a little to make sure the liquid gets underneath as well.

Turn the beef over in the marinade once or twice a day, every day, until you're ready to cook it.

Cook the Sauerbraten

When it is time to cook the sauerbraten, you need to choose your cooking method.

I prefer the oven method but stovetop and slowcooker instructions will work great, too.

All three methods start with the same first step:

Scrape all the chopped vegetables from the top of the beef and use a slotted spoon or serving forks to remove the beef from the marinade to a clean plate.

Use paper towels to pat the beef dry on all sides.

In a large dutch oven (if cooking by oven or stove top) or large skillet (if transferring to a slow cooker), heat the olive oil over medium-high heat.

Add the beef and brown it on all sides, about 5 - 6 minutes a side.

Add the Marinade

Stovetop or Oven: Pour the marinade over the beef in the dutch oven and bring to a bubble.

Slowcooker Instructions: Transfer the beef to the slowcooker pot first, then pour the marinade over the top. Lift each end of the beef to make sure some of the liquid gets underneath, too.

Cooking Time

Oven: Preheat the oven to 350°F. Place the lid on the dutch oven and bake for 2 - 2 1/2 hours or until the meat is tender and reads 150°F on a cooking thermometer.

Stovetop: Place the lid on the dutch oven and reduce the heat to low. Simmer the beef for 2 - 2 1/2 hours or until the meat is tender and reads 150°F on a cooking thermometer.

Slowcooker: Cover the slowcooker and cook on LOW for 5 - 6 hours or HIGH for 3 - 4 hours.

Prepare the Gravy

If you've never made homemade gravy before, you're in luck.

This is the EASIEST gravy ever!

Transfer the cooked beef to a carving board and loosely tent with aluminum foil to keep warm.

Use a slotted spoon to dish out all the solid vegetables from the liquids in the pan.

Crush the ginger thin cookies and stir them into the cooking liquids along with the brown sugar.

Cook the gravy over low heat for just 5 minutes or until it thickens and the sugar and cookies have dissolved.

Slowcooker: Pour the cooking liquids into a small saucepan to finish the gravy on the stovetop.