Marinating the meat is the most important part of making sauerbraten.

It makes a lovely gravy! What Are Some Tips to Make the Best Sauerbraten? Whisk together, then cook on high for 20 minutes. Pour the strained liquid back into the slow cooker and add the crushed gingersnaps. To make the gravy, you can either pour the liquid into a saucepan and cook as directed in the original recipe, or you can make it in the slow cooker.

Slow cook on low for 7 to 8 hours, or on high for 4 to 5 hours. Sear the meat before placing it in the slow cooker. It allows me to socialize without worrying about running to check the oven. I love using my slow cooker when I have guests. Can I Cook My Sauerbraten in a Slow Cooker?Ĭooking sauerbraten in the slow cooker results in a tender, delicious roast every time. I love layering meat and gravy over a hearty portion of spaetzle, similar to how I layer meat and gravy over my American pot roast. It is also delicious over potatoes or spaetzle, which is German noodles or tiny dumplings. Made using gingersnaps as a thickener, it bathes the tender meat in flavor and moisture. This German pot roast is especially known for its gravy. Sauerbraten, sauerkraut, red cabbage, and German potato salad all feature the same strong sweet/sour flavor. Over time, the inhabitants developed a preference for that robust flavor and created hearty, filling dishes featuring it. It is thought that long ago, vinegar played a vital role in the preservation process of meats and vegetables in the area now known as Germany. As with many traditional German foods, it’s sweet and sour taste comes from a marinade that includes vinegar. Directly translated, the word sauerbraten means sour roast. Sauerbraten, often called German pot roast, is the national dish of Germany. Thank you for your support! What is Sauerbraten? This helps our site continue to produce great content. I may earn compensation when you click links, at no additional cost to you. Topped with gingersnap gravy, this hearty dish is an authentic German comfort food that is perfect for crisp fall days and Oktoberfest dinners! The tender, juicy meat is marinated for days before being seared and slow cooked to perfection. This sweet and sour pot roast is delicious over mashed potatoes and even better over spaetzle. Adjust the seasoning with salt and pepper then spoon the sauce over the sauerbraten and serve.Sauerbraten is the one German dish that I can’t pass up. Add the brown sugar and gingersnaps and whisk for a couple of minutes until very smooth. Bring to a simmer and reduce the sauce down to about three or four cups. Once it’s cooked, gently remove the roasts with a large slotted spoon to a serving platter and place the pot back on the burner over medium-high heat.

Braise the roast for 3 to 5 hours or until it’s very tender. Bring to a simmer, cover, and place in the oven. Once the meat is browned, pour the marinade through a fine strainer into the pot. In a large, heavy-bottomed pot over high heat, heat the lard or oil and brown the roasts on all sides. After three days, remove the roast from the marinade and dry well, reserving the marinade for later.Submerge the meat in the cold marinade and refrigerate for three days. Stir to dissolve the salt, then remove from the heat and cool. Three days before making the sauerbraten, bring the vinegar, red wine, juniper, cloves, bay leaves, salt, pepper, onion, and two cups of water to a boil in a pot.

Sauerbraten marinade time