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Sauerbraten

Name: Sauerbraten
Prep time: 30 min
Cook time: 150 min
Yield: 6
Ingredients: 3 lb beef chuck or top round roast; 2 cups water; 1 1/2 cups red wine vinegar; 1 large onion, sliced; 1 carrot, chopped; 1 celery stalk, chopped; 10 black peppercorns; 4 juniper berries; 2 bay leaves; 4 whole cloves; 1 tbsp salt; 2 tbsp vegetable oil; 1/2 cup crushed gingersnap cookies; 2 tbsp brown sugar

A pot roast steeped for days in vinegar and spice, then braised until fork-tender and finished with a sweet-tart gravy — Germany’s grand old Sunday roast.

⏱ 30 minPrep time

🔥 2 hr 30 minCook time

🍽 6Servings

🏷 DinnerCategory

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Sauerbraten is the grand old lady of German roasts: beef marinated for days in vinegar, wine and spices, then braised until it falls apart under a fork. The sweet-sour gravy, thickened with crushed gingersnaps, is unlike anything else in the repertoire.

It’s the classic holiday and Sunday dinner of the Rhineland, traditionally served with potato dumplings and red cabbage. Start it three days ahead — the marinade is the soul of the dish.

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Step by stepInstructions

In a pot, combine the water, vinegar, onion, carrot, celery, peppercorns, juniper, bay leaves, cloves and salt. Bring to a boil, then cool completely.
Place the beef in a large container and pour the cooled marinade over it. Cover and refrigerate 3 days, turning daily.
Remove the beef and pat dry; strain and reserve the marinade.
Brown the beef well on all sides in the oil in a Dutch oven.
Pour in 2 cups of the marinade, cover and braise gently 2 to 2 1/2 hours until fork-tender, adding more marinade if needed.
Remove the beef. Whisk the crushed gingersnaps and brown sugar into the sauce and simmer 10 minutes until thick and glossy.
Slice the beef and serve with the gravy, potato dumplings and red cabbage.

💡 Chef tips & storage

The gingersnaps are non-negotiable — they thicken the gravy and give it that signature sweet-spice. Three days of marinating is the minimum; four is even better.

Recipe details

Prep30 min

Cook2 hr 30 min

Servings6

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Sauerbraten

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Sauerbraten

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