Add carrots, onions, and celery to saucepan.

Remove roast to slow cooker, if using, or place on a plate.

In a deep saucepan or a Dutch oven, put about 2 to 3 tablespoons bacon fat, butter, or oil to brown meat over medium-high heat.

Drain meat, reserving marinade, see hints below.

Tightly cover bowl (or seal bag) and refrigerate for 3 to 5 days, turning once or twice every day.

Add vinegar, wine, bay leaves, peppercorns, cloves and one sliced onion.

Place roast in a large nonmetallic bowl, such as ceramic or glass or into a sealable plastic bag that's been placed into a bowl in case it should leak.

Trim any excess fat from the roast and sprinkle with salt and pepper.

Other methods to cook it are in a pressure cooker or the oven. Once she came to Canada, she converted her authentic German sauerbraten recipe to a slow cooker Sauerbraten just like she did with many of her pot roast recipes. In Germany, my Mutti used to cook it on the stove top.

Are there different ways to cook Sauerbraten? It's actually the way my Mutti used to make it and is so good. Just seasonings and cornstarch or all-purpose flour. However, in northern Germany, Lebkuchen is seldom used. Some American recipes actually add brown sugar as well (?). Over in America, the easy substitute for this are gingersnap cookies. In fact, one can buy Lebkuchen especially made for this purpose. Yes, it's the same kind of cookie that's enjoyed at Christmas. Well actually, in Germany Lebkuchen cookies are used. In southern Germany, Sauerbraten is accompanied with a gingersnap gravy. During this time, all you need to do is daily turn the meat once or twice in the marinade. The traditional marinating time is anywhere from three to five days. For German Sauerbraten, that's not long enough! How long should you marinate the beef roast?įor most cooking, marinating normally takes from two hours to two days. However, a pork roast, venison, or lamb are sometimes used for this marinated german-style pot roast. Originally, horse meat was used, but that isn't common now-a days. Usually beef, such as a boneless beef chuck roast, a rump roast, or a top round roast is used for sauerbraten. What cut of meat is used for Sauerbraten? It just means that you need to do some planning to allow several days for the marinating to take place.īut, it's SO good and SO worth the time.

it takes a fairly long time to marinate and to cook. A traditional sauerbraten is easy to make, but it's NOT quick.

Food network sauerbraten