Sauerbraten (German Pot Roast) Recipe

Name: Sauerbraten (German Pot Roast)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Day One-; 2 Carrots, Chopped; 2 Stalks of Celery, Chopped; 1 Large Onion, Chopped; 1 tablespoon salt; 1-2 tablespoons Pickling Spice; 3 Dry Bay Leaves; 1/2 teaspoon whole peppercorns; 2 cups vinegar, white (more if needed); 4 cups water (more if needed); 1 Roast, Rump, Chuck, London Broil etc. (about 4 or 5 pounds); Day Four (The day You have waited so patiently for!); 4-6 slices of bacon; 1 or 2 onions, sliced

Servings: persons

Day One-
2 Carrots, Chopped
2 Stalks of Celery, Chopped
1 Large Onion, Chopped
1 tablespoon salt
1-2 tablespoons Pickling Spice
3 Dry Bay Leaves
1/2 teaspoon whole peppercorns
2 cups vinegar, white (more if needed)
4 cups water (more if needed)
1 Roast, Rump, Chuck, London Broil etc. (about 4 or 5 pounds)
Day Four (The day You have waited so patiently for!)
4-6 slices of bacon
1 or 2 onions, sliced

1
["In a large non metallic crock, air tight plastic container or air lock baggy combine all ingredients and allow to soak 4-5 days. Make sure not to use a metallic container, if your using a baggy insure that its resting in another vessel to prevent cross contamination. Depending on the size of your roast will determine how long it needs to soak. Anything above 5 pounds you will want to increase spices a bit and soak longer about 1 day per pound.", "Preheat oven to 350 degrees.
2
After your roast has soaked strain the liquid, remove the roast from the soaking liquid and DO NOT throw away the liquid.", "Pat the roast SUPER dry. (You can sprinkle it with flour or arrowroot powder to help with browning.)", "In a large dutch oven or oven safe lidded pan, (cast iron preferably) cook bacon until crisp, remove from pan without discarding the grease.", "Fry the roast in the bacon grease on both sides 4-8 minutes on all sides until it is evenly browned.", "Strain the roast and vegetables from the liquid. Reserve about 1/2 of the liquid. You can discard the solids entirely but I toss them in the pot along with some extra pickling spice and ground cloves.
3
Fry the onion in the pan the roast and bacon were cooked in.", "Place the meat in the pan (or crock pot set to high) and cover with about 1/3 of the soaking liquid. Cover with a lid and place in the oven for 4-6 hours adding more reserved liquid if necessary. (It will take about 3 1/2 hours for a 2-3 pound roast)
4
If you want boiled veg- toss in carrots or potatoes about 1 hour before your roast is due to be finished.", "Once tender (we like it falling apart) remove the roast and strain the liquid. (reserve it for gravy)", "Make your gravy with reserved cooking liquid.
5
Gingersnap Gravy:
6
About 3 cups of reserved cooking liquid, 2 teaspoons raw sugar and 6-8 gingersnaps crumbled. Combine all ingredients in a pot and boil until thickened.
7
If you do not have gingersnaps on hand you can simply reduce the liquid until thickened or add some slurry. (about 1 tablespoon of arrowroot mixed with water)"]

832

kcal

Calories

Fat

Carbs

Protein

Fat 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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 14 ingredients. The key ingredients include: Day One-, 2 Carrots, Chopped, 2 Stalks of Celery, Chopped, 1 Large Onion, Chopped, and more.

Yes, Sauerbraten (German Pot Roast) falls under the Meat & Poultry 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 (German Pot Roast)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions