Kate’s Easy German Sauerbraten

This recipe for Kate’s Easy German Sauerbraten is a slow-cooker version of a classic German recipe. Sauerbraten is often served with red cabbage and spaetzle noodles.

Preparation Details

Prep Time: 30 mins

Cook Time: 8 hrs 20 mins

Total Time: 2 days 8 hrs 50 mins

Servings: 8

Ingredients

• 2 cups water
• 1 cup red wine
• 1 cup cider vinegar
• ½ large onion, diced
• 1 lemon, sliced
• 2 tablespoons white sugar
• 2 tablespoons salt
• 1 clove garlic, diced
• 10 whole cloves
• 2 bay leaves
• 1 tablespoon juniper berries, crushed (Optional)
• 1 teaspoon whole peppercorns
• 1 (4 pound) boneless beef chuck roast
• 2 cups chopped onions
• 2 cups chopped carrots
• 1 cup diced celery
• 8 gingersnap cookies, crushed

Steps

1. Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a resealable plastic bag. Add chuck roast and toss to evenly coat, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning roast twice a day.
2. Place 2 cups onions, carrots, and celery in a slow cooker. Remove roast from marinade; arrange on top of vegetables. Strain marinade; pour 2 1/2 cups over roast and reserve remaining marinade.
3. Cover slow cooker; cook 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. Return vegetables to slow cooker; set aside.
4. Pour 3 cups cooking liquid (adding reserved marinade as needed to reach 3 cups liquid) into a saucepan; add gingersnaps. Heat over medium-high heat until gravy is thickened, about 10 minutes.
5. Slice roast; serve with vegetables and gravy.