Oma's Sauerbraten Recipe: Slow-Cooked Marinated Beef with Gravy
Sauerbraten was always a Sunday favorite at my Mutti’s house. Now I’m sharing her slow-cooked marinated beef so you can enjoy it too.
- Prep time
- 72 hr 15 min
- Cook time
- 8 hr 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 pounds (1.8 kg) beef roast (chuck, rump, or round)
- 1 teaspoon salt
- 1 cup (240 ml) red wine vinegar
- 1 cup (240 ml) red wine
- 4 bay leaves
- 2 large onions, sliced
- 12 peppercorns
- 4 whole cloves
- 2–3 tablespoons (30–45 ml) bacon fat, butter, or oil for browning
- 2 carrots, sliced
- 1 rib celery, sliced
- 1–2 cups (240–480 ml) beef broth
- 2 tablespoons cornstarch (for North German-style)
- 10 crushed gingersnap cookies (for South German-style)
- 1 cup (240 g) sour cream (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- 1
Trim excess fat from the beef roast and season with salt and pepper. Place in a large glass, ceramic bowl, or sealable plastic bag. Add red wine vinegar, wine, bay leaves, peppercorns, cloves, and one sliced onion. Add water to cover, then cover tightly and refrigerate for 3 to 5 days, turning once or twice each day.
- 2
After marinating, remove the roast and set aside the strained marinade. Pat the roast dry with paper towels to remove excess moisture before browning.
- 3
Heat bacon fat, butter, or oil in a deep saucepan or Dutch oven. Brown the roast on all sides, then remove and set aside. Add carrots, remaining onions, and celery to the pan and cook until slightly browned. Pour in 1 cup broth and 1 cup reserved marinade, scraping the bottom of the pan to loosen any browned bits.
- 4
Return the roast to the pot or transfer everything to a slow cooker. Simmer covered for 2–3 hours on the stovetop or in a 350°F (175°C) oven, or cook 7–8 hours on low in a slow cooker until the meat is tender.
- 5
Remove the roast and strain the cooking liquid into a saucepan. For North German-style, thicken with a cornstarch slurry and stir in sour cream (if using). For South German-style, stir in crushed gingersnaps and simmer until slightly thickened, using cornstarch slurry if needed. Season with salt and pepper to taste.