Four Day Sauerbraten Recipe

Name: Four Day Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 to 4 lb. pot roast; 1 Tbsp. salt; 1/2 tsp. pepper; 4 cloves; 4 peppercorns; 2 bay leaves; 2 large onions, sliced; 10 to 14 gingersnaps; 1 carrot, chopped; 1 stalk celery, chopped; 3 Tbsp. sugar; 1 c. red wine; vinegar; 1 1/2 c. water

Servings: persons

3 1/2 to 4 lb. pot roast
1 Tbsp. salt
1/2 tsp. pepper
4 cloves
4 peppercorns
2 bay leaves
2 large onions, sliced
10 to 14 gingersnaps
1 carrot, chopped
1 stalk celery, chopped
3 Tbsp. sugar
1 c. red wine
vinegar
1 1/2 c. water

1
Place all ingredients except meat and gingersnaps in a pan and bring to a boil.
2
Pour this marinade over the meat, placed in a glass container. Cover and refrigerate 3 to 4 days, turning meat once or twice a day.
3
Drain and dry meat. Brown in fat. Add marinade and simmer for 2 hours.
4
Melt 2 tablespoons butter. Blend in 2 tablespoons flour and brown. Add to meat and simmer 45 minutes longer. Add crushed gingersnaps and simmer 5 to 20 minutes until meat is fork-tender. Strain gravy and serve with meat.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/2 to 4 lb. pot roast, 1 Tbsp. salt, 1/2 tsp. pepper, 4 cloves, and more.

Yes, Four Day Sauerbraten falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Four Day Sauerbraten

How did you like this recipe?

Frequently Asked Questions