Kate's Easy German Sauerbraten

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

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.

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

Categories

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