Kate's Easy German Sauerbraten

This authentic German "sour" roast marinates in a flavorful blend of lemon, onion, garlic, juniper berries, cloves, and vinegar for at least 2 days and is cooked in a slow cooker.

• Preparation Time: 30 mins
• Cooking Time: 8 hr 20 mins
• Total Time: 8 hr 50 mins
• Calories: 460 Calories

Ingredients

• 2 tablespoons white sugar
• 2 cups water
• 2 tablespoons salt
• 2 cups chopped onions
• 2 bay leaves
• 2 cups chopped carrots
• 1 cup diced celery
• 1 cup red wine
• 1 lemon, sliced
• 10 whole cloves
• 1 cup cider vinegar
• 1 teaspoon whole peppercorns
• 1 clove garlic, diced
• 1 (4 pound) boneless beef chuck roast
• 8 gingersnap cookies, crushed
• 0.5 large onion, diced
• 1 tablespoon juniper berries, crushed

Recipe Instructions

Step 1

Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a resealable plastic bag. Add chuck roast and toss to evenly coat, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning roast twice a day.

Step 2

Place 2 cups onions, carrots, and celery in a slow cooker. Remove roast from marinade; arrange on top of vegetables. Strain marinade; pour 2 1/2 cups over roast and reserve remaining marinade.

Step 3

Cover slow cooker; cook on Low for 8 hours. Turn slow cooker off; transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl. Return vegetables to slow cooker; set aside.

Step 4

Pour 3 cups cooking liquid (adding reserved marinade as needed to reach 3 cups liquid) into a saucepan; add gingersnaps. Heat over medium-high heat until gravy is thickened, about 10 minutes.

Step 5

Slice roast; serve with vegetables and gravy.