480 min
German Slow Cooker Pot Roast (Sauerbraten)
Recipe GLPRb9f2d9604f4831
A classic German pot roast braised in a tangy mixture of red wine and vinegar with aromatic spices, tender vegetables, and a rich, savory sauce. This slow cooker version is perfect for feeding a crowd and develops deep, complex flavors as it cooks low and slow.
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Ingredients
3½ pounds Beef chuck roast or bottom round roast
1½ teaspoons Kosher salt
½ teaspoon Freshly ground black pepper
1 tablespoon Olive oil
1 Medium onion, halved and sliced
2 Medium carrots, peeled and chopped
2 Medium celery stalks, chopped
2 Garlic cloves, smashed
2 cups Water
1 cup Dry red wine
1 cup Red wine vinegar
1 tablespoon Whole black peppercorns
1 tablespoon Juniper berries
1 tablespoon Mustard seeds
2 Bay leaves
2 tablespoons Unsalted butter
2 tablespoons All-purpose flour
Directions
Pat the beef roast dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the beef roast in the pan and sear on all sides until deeply browned, about 10-12 minutes total. Transfer the seared roast to your slow cooker.
In the slow cooker, arrange the sliced onion, chopped carrots, chopped celery, and smashed garlic around the beef roast.
In a medium bowl, combine the water, dry red wine, and red wine vinegar. Pour this mixture over the roast and vegetables.
Scatter the whole black peppercorns, juniper berries, mustard seeds, and bay leaves over the liquid around the roast.
Cover the slow cooker and cook on low heat for 8-10 hours, until the beef is very tender and easily shreds with a fork. The internal temperature should reach 145°F.
Remove the roast and vegetables from the slow cooker and set aside on a serving platter. Strain the cooking liquid into a large saucepan, discarding the solids and whole spices.
In a small bowl, whisk together the unsalted butter and all-purpose flour to form a smooth paste. Bring the strained cooking liquid to a boil over medium-high heat, then whisk in the butter-flour mixture a little at a time, stirring constantly until the sauce thickens, about 3-5 minutes.
Slice or shred the beef roast and return it to the serving platter with the vegetables. Pour the thickened sauce over the meat and vegetables and serve immediately.
