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Slow Cooker Sauerbraten Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 139 reviews
  • Author: Lisa
  • Prep Time: 30 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: German

Description

This Slow Cooker Sauerbraten recipe is a traditional German pot roast that is marinated overnight in a tangy mixture of red wine vinegar, beef broth, and aromatic spices, then slow-cooked to tender perfection. The dish is finished with a rich, flavorful gravy made from the cooking liquid and crushed gingersnaps, delivering a perfect balance of savory, sweet, and sour notes. Ideal for a comforting family meal with minimal hands-on time.

Ingredients

Scale

Beef and Marinade

  • 2 lbs. beef roast (bottom round or chuck)
  • ⅔ cup red wine vinegar
  • ⅔ cup beef broth
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 2 Tbsp. brown sugar
  • 6–8 whole cloves
  • 1 bay leaf
  • 1 tsp. salt
  • 1 tsp. whole black peppercorns

Additional Ingredients

  • ¾ cup gingersnaps, crushed
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. water
  • 1 Tbsp. vegetable oil

Instructions

  1. Marinate the Beef: In a large bowl, combine the red wine vinegar, beef broth, sliced onion, minced garlic, brown sugar, whole cloves, bay leaf, salt, and black peppercorns, whisking until sugar and salt dissolve. Place the beef roast into a resealable plastic bag or container, pour the marinade over, ensuring the beef is fully coated. Seal and refrigerate for at least 4 hours, ideally overnight, turning occasionally for even marination.
  2. Brown the Beef: Remove the beef from the marinade, reserving the liquid and patting the beef dry. Heat vegetable oil in a skillet over medium-high heat. Brown the beef on all sides, about 2-3 minutes per side, to develop a rich crust and deepen flavor.
  3. Slow Cook the Beef: Transfer the browned beef to the slow cooker. Pour the reserved marinade over the beef, including onions, garlic, and spices. Sprinkle the crushed gingersnaps evenly on top. Cover with the lid and cook on LOW for 8 hours or HIGH for 4 hours until the meat is tender and can be easily shredded or sliced.
  4. Prepare the Gravy: About 30 minutes before serving, carefully remove the beef from the slow cooker and cover with foil to keep warm. Strain the cooking liquid through a fine sieve into a saucepan, discarding solids. Skim off any fat from the surface. In a small bowl, whisk together flour and water until smooth. Gradually whisk the slurry into the strained liquid and simmer on medium heat, stirring continuously until the gravy thickens, about 5 minutes. Season with salt and pepper to taste.
  5. Serve: Slice or shred the beef and serve it generously topped with the homemade gingersnap gravy, pairing beautifully with traditional sides like red cabbage or potato dumplings.

Notes

  • Marinating overnight enhances flavor and tenderness.
  • Brown the beef well to develop deep, rich flavors.
  • Crushed gingersnaps add authentic sweetness and help thicken the gravy.
  • Adjust the gravy seasoning at the end according to taste.
  • Leftovers taste even better the next day as flavors meld.

Nutrition

  • Serving Size: 1 serving (approx. 4 oz cooked beef with gravy)
  • Calories: 350
  • Sugar: 6 g
  • Sodium: 550 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Find it online: https://yumyy.com/slow-cooker-sauerbraten-beef-recipe/