Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb.) pot roast; 2 c. vinegar; 2 c. water; 1/4 c. sugar; 2 tsp. salt; 12 peppercorns; 3 whole cloves; 3 bay leaves; 1 lemon, rinsed and cut into 1-inch slices; 3 Tbsp. butter

Servings: persons

1
Wipe a 4 pound pot roast with a clean, damp cloth.
2
Combine next 7 ingredients in a saucepan.
3
Heat without boiling.
4
Pour hot mixture over meat and allow to cool.
5
Add 1 lemon, rinsed and cut into 1-inch slices.
6
Cover and set in refrigerator, turning meat over each day (3 to 4 days).
7
Remove meat from marinade.
8
Heat 3 tablespoons butter in pan.
9
Add pot roast and brown slowly.
10
Add 1 1/2 to 2 cups of marinade; bring to boiling.
11
Reduce heat, cover tightly and simmer 2 1/2 to 3 hours.
12
Add more liquid when needed. Only simmer, never boil.

255

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.

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

You need 10 ingredients. The key ingredients include: 1 (4 lb.) pot roast, 2 c. vinegar, 2 c. water, 1/4 c. sugar, and more.

Yes, 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.

Sauerbraten

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