Mary Lee's Sauerbraten Recipe

Name: Mary Lee's Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 -7 lb) rump roast; 2 medium onions, sliced; 2 large lemons, sliced; 2 ½ cups cider vinegar; 2 (12 ounce) bottles red wine vinegar (she will only use HEINZ); 12 whole cloves; 6 whole black peppercorns; 6 bay leaves; 1 tablespoon white sugar; 1 tablespoon salt; ½ teaspoon ground ginger; ⅓ cup broken ginger snaps

Servings: persons

1 (4 -7 lb) rump roast
2 medium onions, sliced
2 large lemons, sliced
2 ½ cups cider vinegar
2 (12 ounce) bottles red wine vinegar (she will only use HEINZ)
12 whole cloves
6 whole black peppercorns
6 bay leaves
1 tablespoon white sugar
1 tablespoon salt
½ teaspoon ground ginger
⅓ cup broken ginger snaps

1
["Add all ingredients for marinade and the roast in a large glass bowl ONLY use GLASS(sis uses a punch bowl) as I think during the long marinating time there would be a reaction of some sort to your pan also cuts hers in half or thirds depending on the size of her roast.", "Cover with plastic wrap.NOT foil.and refrigerate for 3 to 4 days.MAKE SURE ALL MEAT is completely SUBMERGED.", "On 3rd or 4th day remove roast from marinade(keep the marinade).", "Pat roast dry with paper towel --.", "In dutch oven add about 2 Tbs oil and brown the meat.", "Strain the marinade and add the liquid back to the dutch oven with the meat( she also picks out the onions and adds those in too).", "Cook over med heat 2 1/2 to 3 hours, depending on how big your roast is.", "She always has a large 7 pound or so.", "GINGERSNAP GRAVY.", "1 cup strained marinade.", "1/3 cup crushed /crumbled gingersnaps.", "Hint:the measurements for the gravy are for per 1 cup of gravy -- we use /measure all remaining marinade after cooking and straining and go from there as we LOVE this thick tangy gravy.", "After roast is done & while it is ""resting"".", "Measure the leftover marinade.", "(used for the marinating/cooking) for every 1 cup marinade.", "You add 1/3 cup gingersnaps (broken) cook marinade & gingersnaps over med heat till it is gravy -- doesn't take long.", "This gravy is my absolute FAVORITE."]

144

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 1 (4 -7 lb) rump roast, 2 medium onions, sliced, 2 large lemons, sliced, 2 ½ cups cider vinegar, and more.

Yes, Mary Lee's 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.

That's it — enjoy your meal!

Mary Lee's Sauerbraten

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions