Slow Cooker Sauerbraten Recipe

Introduction

Slow Cooker Sauerbraten is a classic German pot roast known for its tender, flavorful meat and rich, tangy gravy. This recipe uses a slow cooker to make preparation easy while ensuring the beef absorbs all the traditional spices and marinade. It’s perfect for a comforting meal any day of the week.

Ingredients

• 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
• ¾ cup gingersnaps (crushed)
• 2 Tbsp. all-purpose flour
• 2 Tbsp. water
• 1 Tbsp. vegetable oil

Instructions

1. Step 1: In a large bowl, whisk together red wine vinegar, beef broth, sliced onion, minced garlic, brown sugar, whole cloves, bay leaf, salt, and black peppercorns until the sugar and salt dissolve.
2. Step 2: Place the beef roast in a resealable plastic bag or container, pour the marinade over it, and ensure the beef is fully coated. Seal and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
3. Step 3: Remove the beef from the marinade, reserving the liquid, and pat the beef dry. Heat vegetable oil in a skillet over medium-high heat and brown the beef on all sides, about 2-3 minutes per side.
4. Step 4: Transfer the browned beef to the slow cooker and pour the reserved marinade with onions, garlic, and spices over it. Sprinkle the crushed gingersnaps on top. Cover and cook on LOW for 8 hours or HIGH for 4 hours until tender.
5. Step 5: About 30 minutes before serving, carefully remove the beef and cover with foil to keep warm. Strain the cooking liquid into a saucepan, discard solids, and skim off fat.
6. Step 6: Mix flour and water until smooth, then whisk into the strained liquid. Simmer on medium heat, stirring constantly until thickened (about 5 minutes). Season with salt and pepper to taste.
7. Step 7: Slice or shred the beef and serve it topped with the homemade gingersnap gravy.

Tips & Variations

• Marinating the beef overnight greatly enhances flavor and tenderness—don’t skip this step.
• Use gingersnaps with a strong ginger flavor for the best traditional taste in the gravy.
• Serve sauerbraten with German potato dumplings or spaetzle for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth to keep the meat moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for Sauerbraten?

Yes, cuts like bottom round, chuck, or brisket work well as they become tender with slow cooking and absorb the marinade flavors.

Do I have to use gingersnaps in the gravy?

The gingersnaps add a unique sweetness and spice typical of Sauerbraten gravy, but if unavailable, you can substitute crushed gingerbread cookies or a small amount of molasses and ginger powder.

Slow Cooker Sauerbraten Recipe

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★★★★★

4.7 from 149 reviews

This Slow Cooker Sauerbraten is a classic German pot roast featuring tender, marinated beef cooked low and slow to develop deep, tangy flavors. The beef is marinated in a mixture of red wine vinegar, beef broth, spices, and aromatics, then browned and slow-cooked until melt-in-your-mouth tender. Finished with a rich gingersnap-thickened gravy, this comforting dish brings authentic sauerbraten flavors with minimal active cooking time.

• Author: Elias
• Prep Time: 15 minutes (plus 4 hours to overnight marinating)
• Cook Time: 4 to 8 hours (slow cooker)
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: German

Ingredients

Scale 1x2x3x

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 and Browning

• ¾ cup gingersnaps, crushed
• 2 Tbsp all-purpose flour
• 2 Tbsp water
• 1 Tbsp vegetable oil

Instructions

1. 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 whole black peppercorns until sugar and salt dissolve. Place beef roast in a resealable bag or container and pour marinade over it, ensuring the beef is thoroughly coated. Seal and refrigerate for at least 4 hours, preferably overnight, turning occasionally for even marination.
2. Brown the Beef: Remove the beef from marinade, reserve the liquid, and pat beef dry. Heat vegetable oil in a skillet over medium-high heat. Brown the beef on all sides, about 2-3 minutes per side, to develop flavor and color.
3. Slow Cook the Beef: Transfer browned beef to the slow cooker. Pour reserved marinade including 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 pulls apart.
4. Prepare the Gravy: About 30 minutes before serving, carefully remove the beef from the slow cooker and cover with foil to keep warm. Strain the cooking liquids into a saucepan, discarding solids, and skim off fat from the surface. In a small bowl, mix flour and water until smooth, then gradually whisk into strained liquid. Simmer over medium heat, stirring constantly, until thickened, approximately 5 minutes. Season with salt and pepper to taste.
5. Serve: Slice or shred the beef and serve draped in the rich gingersnap gravy for an authentic sauerbraten experience.

Notes

• Marinating overnight improves tenderness and infuses the beef with deep flavor.
• Use sturdy cuts like bottom round or chuck for best results.
• Brown the beef well to enhance flavor before slow cooking.
• The gingersnap cookies not only thicken the gravy but add a subtle spiced sweetness traditional to sauerbraten.
• Adjust seasoning of gravy at the end to balance acidity and sweetness.

Keywords: Sauerbraten, German pot roast, slow cooker beef, marinated beef, gingersnap gravy, traditional sauerbraten