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
• Total Time: 8 hr 30 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
• ½ large onion, diced
• 1 (4 pound) boneless beef chuck roast
• 1 tablespoon juniper berries, crushed (Optional)
• 8 gingersnap cookies, crushed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Cover and cook roast 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 and return vegetables to slow cooker to rest.

Step 4

Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.

Step 5

Slice roast and serve with vegetables and gravy.