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Sauerbraten German pot roast served
Tender slices of German pot roast covered in a thick, dark gingerbread gravy

Sauerbraten (German pot roast)

Author: Flavelo
Recipes Main Courses
The monarch of German Sunday lunches. The name means 'sour roast', referring to the unique preparation: beef is marinated for days (up to a week!) in a vinegar and spice mixture. This ancient technique not only preserved the meat but turned even tough cuts butter-soft. The result is an incomparable sweet and sour, tender meat dish with a thick, gingerbread-flavoured gravy.
🕒 Prep Time 40 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 40 mins
🍽️ Servings 6 servings
🔥 Calories 600 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Sealable plastic or glass container (for marinating - metal is not good!)
  • Heavy-bottomed pot or Dutch oven

Allergen Information

⚠️ Cereals containing gluten
⚠️ Celery
⚠️ Sulphur dioxide (vinegar)

Instructions

1 ✓

To make the marinade: Boil the water, vinegar, chopped vegetables and spices together. Let it cool completely. Submerge the meat in the marinade (it must cover it) and refrigerate for 3-5 days.

Tip: Never put raw meat into hot marinade, as the outside will cook and won't absorb the flavours.
2 ✓

On cooking day, remove the meat and pat completely dry (reserve the marinade!). Heat oil in a pot and sear the meat on all sides until dark brown.

Tip: Wet meat won't brown, it just steams, so you'd lose that characteristic roast flavour.
3 ✓

Pour the strained marinade and vegetables over the meat. Simmer, covered, on low heat for 2.5-3 hours until tender.

Tip: The meat fibres soften further in the vinegary steam.
4 ✓

Remove the meat and rest. Strain the sauce. Crumble the gingerbread into the hot liquid and cook until the sauce thickens.

Tip: The gingerbread not only thickens but also seasons and sweetens, balancing the vinegar.
5 ✓

Slice the meat and serve topped with the thick, brown gravy. Potato dumplings (Knödel) go well with it.

Tip: Resting is important so the precious juices don't run out when slicing.

Recipe FAQ

Do I really need 3-5 days marinating?
Yes, this is the essence of the recipe. The marinade needs time to penetrate and tenderise the meat to the centre.
What can I use to thicken if I don't have gingerbread cookies?
You can use Lebkuchen, dark gingerbread, or as a last resort, a dark roux with a little honey.

Ingredients

  • 1.5 kg Beef roasting joint (e.g. Silverside or Topside)
  • 300 ml Red wine vinegar
  • 300 ml Water or stock
  • 1 whole Carrot
  • 1 whole Onion
  • 1 stick Celery
  • 5 berries Juniper berries
  • 3 whole Cloves
  • 2 tbsp Honey or sugar
  • 50 g Gingerbread cookies / Lebkuchen (unfilled)
  • 2 tbsp Oil
  • 1 tsp Salt