German-Style Sauerbraten
Beef marinated for days in vinegar and spices, braised into a tender pot roast with a tangy gingersnap gravy.
- Prep
- 30 min
- Cook
- 180 min
- Total
- 210 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 560 kcal
Equipment
- •Dutch oven
- •Large bowl for marinating
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 32
- carbs
- 22
- protein
- 40
- calories
- 560
Instructions
- 1
Mix the vinegar, water, onion, bay leaves, cloves, and juniper berries in a bowl.
- 2
Put the chuck roast into the marinade. Cover and refrigerate 2-3 days, turning daily.
- 3
Remove the roast and pat it dry. Save the marinade.
- 4
Heat the oil in a Dutch oven. Brown the roast on all sides until deeply colored.
- 5
Pour the strained marinade and the beef broth over the roast.
- 6
Cover and cook at 325°F (163°C) for about 3 hours until fork-tender.
- 7
Take out the roast. Stir crushed gingersnaps into the liquid until it thickens into gravy.
- 8
Slice the roast and serve with the gingersnap gravy.
Chef's tips
Marinate the full 2-3 days for the best tangy flavor. Gingersnaps thicken the gravy and add sweetness to balance the sour vinegar.
Storage
Refrigerate up to 4 days; flavor improves the next day.
Reheating
Reheat gently in the gravy on the stovetop over low heat.
Common mistakes to avoid
- •Marinating for too little time, which leaves the meat with a weak flavor
- •Skipping the browning step, which loses rich pan flavor
Serving suggestions
Cooked German-Style Sauerbraten?
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