Slow Cooker Sauerbraten Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/slow-cooker-sauerbraten-recipe/
