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Today, we’re making a comforting German-Style Pot Roast, also known as Sauerbraten. This dish is a beloved classic in German cuisine and brings a delightful tangy flavor thanks to the marinade. It’s perfect for family gatherings or a cozy meal on a cold day. The long marinade and slow cooking process make the meat incredibly tender and flavorful, making it well worth the effort.
German-Style Pot Roast pairs beautifully with traditional sides like red cabbage, spaetzle, or dumplings. For a more familiar touch, mashed potatoes or a simple green salad can also complement the rich flavors. Don’t forget the crusty bread to soak up all those delicious juices!
Ingredients
3-4 pounds beef roast (chuck or rump)
1 cup red wine vinegar
1 cup red wine
1 cup water
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 bay leaves
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon whole cloves
1 teaspoon juniper berries (optional)
1/4 cup gingersnap cookies, crushed (for thickening the sauce)
2 tablespoons vegetable oil
1 cup red wine vinegar
1 cup red wine
1 cup water
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 bay leaves
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon whole cloves
1 teaspoon juniper berries (optional)
1/4 cup gingersnap cookies, crushed (for thickening the sauce)
2 tablespoons vegetable oil
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