Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs rump roast or 4 lbs boneless bottom round roast; oil; 1 ½ cups water (approximate); ¾ cup red wine vinegar or ¾ cup cider vinegar; 1 teaspoon salt; 3 tablespoons brown sugar; ⅛ teaspoon ground cloves; ⅛ teaspoon ground allspice; 1 teaspoon ground ginger; 1 -2 bay leaf; 1 -2 teaspoon ground black pepper; 1 cup chopped onion; 2 tablespoons flour, mixed in cold water (corn starch works well for GF)

Servings: persons

4 lbs rump roast or 4 lbs boneless bottom round roast
oil
1 ½ cups water (approximate)
¾ cup red wine vinegar or ¾ cup cider vinegar
1 teaspoon salt
3 tablespoons brown sugar
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
1 teaspoon ground ginger
1 -2 bay leaf
1 -2 teaspoon ground black pepper
1 cup chopped onion
2 tablespoons flour, mixed in cold water (corn starch works well for GF)

1
In large pot add enough oil to cover bottom, heat on medium high.
2
Add roast and brown well on all sides, about 5 minutes each side.
3
Remove roast and discard drippings.
4
Place rack or balled aluminum foil on bottom of pot to keep meat above liquid (2 inches high).
5
Add about 3/4-1 cup water, place roast on rack/balls, heat to boiling, reduce to simmer, cover, simmer for one hour.
6
Meat will not be done yet.
7
Remove roast and cut into 1/2 inch thick slices.
8
Save any meat juices.
9
Remove rack/foil from pot and place meat slices and juice on bottom.
10
Add remaining water, vinegar, salt, sugar, cloves, allspice, ginger, bay, pepper, onion.
11
Bring to boil, reduce heat to simmer, cover and let cook for 1 1/2 hours.
12
Check every 30 minutes and add water if needed.
13
Remove meat to serving platter.
14
Discard bay leaves.
15
Bring pot juices to boil and add flour/water mix in small amounts until desired thickness is reached.
16
Pour over meat and serve.

111

kcal

Calories

Carbs

Protein

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 13 ingredients. The key ingredients include: 4 lbs rump roast or 4 lbs boneless bottom round roast, oil, 1 ½ cups water (approximate), ¾ cup red wine vinegar or ¾ cup cider vinegar, 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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