Sauerbraten Recipe

Name: Sauerbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs (1.8 kg). bottom round roast; 4 cups (950 ml) burgundy wine; 1 lemon, juice only; 1 cup (225 ml) water; 1 cup (225 ml) thinly sliced onion; pinch nutmeg; 6 peppercorns; 2 bay leaves; 1/4 tsp (1 ml). thyme; 4 cloves; a few sprigs of parsley flour; oil; 2 sliced carrots; 2 onions, quartered; 1 tbsp (15 ml). ketchup; 1 cup (225 ml) reserved marinade; 2/3 cup (150 ml) crushed ginersnaps; 1/2 cup (125 ml) red wine; 2 tbsp (30 ml). sugar; 1 cup (225 ml) reserved marinade; 1 cup (225 ml) raisins

Servings: persons

4 lbs (1.8 kg). bottom round roast
4 cups (950 ml) burgundy wine
1 lemon, juice only
1 cup (225 ml) water
1 cup (225 ml) thinly sliced onion
pinch nutmeg
6 peppercorns
2 bay leaves
1/4 tsp (1 ml). thyme
4 cloves
a few sprigs of parsley flour
oil
2 sliced carrots
2 onions, quartered
1 tbsp (15 ml). ketchup
1 cup (225 ml) reserved marinade
2/3 cup (150 ml) crushed ginersnaps
1/2 cup (125 ml) red wine
2 tbsp (30 ml). sugar
1 cup (225 ml) reserved marinade
1 cup (225 ml) raisins

1
Mix the burgundy, lemon juice, water, onion and herbs and spices in the first list together.
2
Place roast in a heavy duty plastic bag, pour in the marinade, seal well and marinate in refrigerator 3-4 days.
3
Turn roast over every day.
4
Remove meat from marinade and strain the marinade.
5
Set the marinade aside.
6
Dredge meat in four and saute in a little oil in a dutch oven.
7
When browned on all sides, add the sliced carrots, quartered onions, ketchup and 1 cup (225 ml) of the reserved marinade.
8
Cover and simmer 3-4 hours.
9
Remove meat.
10
Strain the sauce and return to the pot.
11
Add the gingersnaps, sugar, 1/2 cup (125 ml) of red wine, another 1 cup (225 ml) reserved marinade and 1 cup (225 ml) raisins.
12
Bring the mixture to a boil until the sauce is thickened.
13
Slice the roast against the grain and serve with the sauce.

151

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 4 lbs (1.8 kg). bottom round roast, 4 cups (950 ml) burgundy wine, 1 lemon, juice only, 1 cup (225 ml) water, 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.

That's it — enjoy your meal!

Sauerbraten

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions