Slow Cooker Sauerbraten Recipe
Slow Cooker Sauerbraten is a classic German pot roast marinated in a tangy red wine vinegar and spice mixture, then slow-cooked to tender perfection. This comforting dish is enriched with a rich gingersnap-based gravy that adds sweetness and depth, making it an ideal hearty meal for family dinners or special occasions.
- Prep Time: 15 minutes plus at least 4 hours marinating, ideally overnight
- Cook Time: 8 hours on LOW or 4 hours on HIGH
- Total Time: 8 hours 15 minutes (excluding overnight marination)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: German
Ingredients
Scale
Beef and Marinade
- 2 lbs. beef roast (such as bottom round or chuck)
- ⅔ cup red wine vinegar
- ⅔ cup beef broth
- 1 medium onion, sliced
- 1 clove garlic, minced
- 2 Tbsp. brown sugar
- 6–8 whole cloves
- 1 bay leaf
- 1 tsp. salt
- 1 tsp. whole black peppercorns
Gravy
- ¾ cup gingersnaps, crushed
- 2 Tbsp. all-purpose flour
- 2 Tbsp. water
- 1 Tbsp. vegetable oil
Instructions
- Marinate the Beef: In a large bowl, whisk together red wine vinegar, beef broth, sliced onion, minced garlic, brown sugar, whole cloves, bay leaf, salt, and peppercorns until sugar and salt dissolve. Place beef roast in a resealable bag or container and pour marinade over it. Seal and refrigerate for at least 4 hours, ideally overnight, flipping occasionally to ensure even marination.
- Prepare the Beef for Cooking: Remove beef from marinade, reserving liquid. Pat beef dry to ensure good browning. Heat vegetable oil in a skillet over medium-high heat and brown beef on all sides, about 2-3 minutes per side, to develop color and flavor.
- Slow Cook the Sauerbraten: Transfer browned beef to slow cooker. Pour reserved marinade liquid with onions, garlic, and spices over the beef. Sprinkle crushed gingersnaps on top. Cover and cook on LOW for 8 hours or HIGH for 4 hours until beef is tender and easily shreddable.
- Make the Gravy: About 30 minutes before serving, carefully remove beef and cover with foil to keep warm. Strain cooking liquids into a saucepan, discarding solids, and skim off excess fat. Mix flour and water until smooth and gradually whisk this slurry into the strained liquid. Simmer over medium heat, stirring continuously, until thickened, about 5 minutes. Adjust seasoning with salt and pepper as needed.
- Serve: Slice or shred the beef and serve draped with the rich gingersnap gravy for an authentic German sauerbraten experience.
Notes
- Marinate overnight for optimal flavor and tenderness.
- Browning the beef before slow cooking enhances flavor and color.
- Gingersnaps add traditional sweetness and help thicken the gravy.
- This dish pairs well with red cabbage, potato dumplings, or mashed potatoes.
- Leftovers keep well and often taste even better the next day.
Keywords: Sauerbraten, German pot roast, slow cooker recipe, marinated beef, gingersnap gravy, traditional German cuisine, slow cooked beef, comfort food
Find it online: https://kitchenbyclara.com/slow-cooker-sauerbraten-recipe/
