German-Style Pot Roast (Sauerbraten)
Learned this from my German nana! So tasty and delish!
Today, we’re making a comforting German-Style Pot Roast, also known as Sauerbraten. This dish is a beloved classic in German cuisine, bringing a delightful tangy flavor thanks to the marinade. Perfect for family gatherings or a cozy meal on a cold day, the long marinade and slow cooking process make the meat incredibly tender and flavorful, making it well worth the effort.
Sauerbraten pairs beautifully with traditional sides like red cabbage, spaetzle, or dumplings. For a more familiar touch, mashed potatoes or a simple green salad work great. And don’t forget the crusty bread to soak up all those delicious juices!
Servings: 6-8
Ingredients:
- 3-4 pounds beef roast (chuck or rump)
- 1 cup red wine vinegar
- 1 cup red wine
- 1 cup water
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon whole cloves
- 1 teaspoon juniper berries (optional)
- 1/4 cup gingersnap cookies, crushed (for thickening the sauce)
- 2 tablespoons vegetable oil
