Serves 10
200 min
German Pot Roast (Sauerbraten)
Recipe GLPR784f358b2572c7
A traditional German braised beef roast marinated in red wine vinegar and spices, then slow-cooked until tender with a rich, sweet-and-sour sauce enriched with gingersnaps. This classic comfort dish is served with vegetables and a velvety sauce.
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Ingredients
5 lb beef eye of round roast
2 cups red wine
1½ cups red wine vinegar
3 large onions, thinly sliced
1 large carrot, thinly sliced
1 tbsp pickling spices
14 whole cloves
8 whole black peppercorns
3 bay leaves
3 sprigs fresh thyme
2 sprigs fresh parsley
4 tbsp unsalted butter
4 slices bacon, finely chopped
3 tbsp all-purpose flour
2 tbsp sugar
½ cup golden raisins
6 gingersnaps, crumbled
½ medium lemon fresh lemon juice
2 tbsp chopped fresh parsley, for garnish
kosher salt, to taste
Directions
Combine the red wine, red wine vinegar, sliced onions, and sliced carrot in a large non-reactive bowl. Add the pickling spices, cloves, peppercorns, bay leaves, thyme sprigs, and parsley sprigs. Place the beef roast in the bowl, ensuring it is fully submerged in the marinade. Cover and refrigerate for at least 3 days, turning the meat daily.
Remove the beef from the marinade and pat it dry with paper towels. Strain the marinade, reserving the liquid and vegetables separately. Discard the bouquet garni.
Heat a large, heavy-bottomed Dutch oven over medium-high heat. Add the chopped bacon and cook until the fat is rendered and the bacon is crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside.
Brown the beef roast on all sides in the bacon fat, about 12-15 minutes total. Season with kosher salt. Remove the roast and set aside.
Melt the butter in the same pot. Stir in the flour to create a paste, cooking for 1-2 minutes. Add the reserved marinated onions and carrot, stirring to coat with the flour mixture.
Pour the reserved marinade liquid back into the pot. Return the beef roast to the pot, nestling it among the vegetables. Bring the liquid to a simmer.
Cover the pot with a lid and transfer to a preheated 325°F oven. Braise for approximately 3 hours, until the beef reaches an internal temperature of 145°F and is very tender.
Remove the roast from the pot and place on a cutting board. Tent it loosely with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a bowl, pressing gently on the vegetables to extract their juices. Discard the solids.
Return the strained liquid to the pot and bring to a simmer over medium heat. Stir in the sugar and crumbled gingersnaps, stirring until the gingersnaps dissolve and the sauce thickens slightly, about 3-5 minutes. Fold in the golden raisins and the reserved bacon.
Stir in the fresh lemon juice and adjust seasoning with additional kosher salt as needed.
Slice the beef roast and arrange on a serving platter. Pour the warm sauce with raisins and bacon over the sliced meat. Garnish with fresh chopped parsley and serve hot.
