Slow 'n' Easy Sauerbraten

SERVES: 6

COOK TIME: 8 Hr 15 Min

Do you speak German? Maybe not, but this Slow 'n' Easy Sauerbraten dish sure does! It's a popular German dish that typically requires lots of labor. Our version is simple, so you can enjoy this superb dish without all the work of the original.

What You'll Need

1 (3- to 4-pound) rump roast
1 cup water
1 cup white vinegar
1 medium-sized onion, sliced
1 lemon, sliced
10 whole cloves
6 peppercorns
3 bay leaves
2 tablespoons salt
2 tablespoons sugar
1 tablespoon olive oil
15 gingersnaps, finely crushed

What to Do

Place roast in a large resealable plastic freezer bag. Combine water and next 8 ingredients; pour over meat. Seal and marinate in the refrigerator 8 hours, turning meat occasionally.
Remove meat from marinade, reserving 1-1/2 cups marinade; discard remaining marinade and bay leaves. Pat meat dry with paper towels. Heat oil in a large skillet over medium-high heat. Add beef; cook 3 to 4 minutes on each side or until thoroughly browned. Transfer beef to a 5-quart oval slow cooker; pour reserved marinade over meat.
Cover and cook on LOW setting 7 to 8 hours or until tender. Transfer roast to a serving platter, reserving juices in slow cooker; keep roast warm.
Add crushed gingersnaps to juices in slow cooker. Increase to HIGH setting; cover and cook 12 to 15 minutes or until gingersnaps are dissolved and gravy is thickened. Stir well. Serve roast with gravy.

Note

Serve this tender marinated beef and sauce over spaetzle -- tiny noodles -- or dumplings for a classic German dish.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

christinewillard 9 487779

Dec 26, 2015

Got my Sauerbraten recipe from a German chef when I lived in Germany. I marinate the meat for 7-10 days turning it twice a day with a wooden spoon.

dearcat

Sep 13, 2013

For everyone who wants dumplings to go with their Sauerbraten, look in these comments for dearcat's German Potato Dumplings.

Auntie Di

Sep 05, 2013

The link is incorrect It says German Dumplings but the link takes you to the Sauerbraten recipe

grammahari

May 04, 2013

The list of recipes noted "slow & easy German dumplings, NOT sauerbraten. I'm still looking for the recipe for German dumplings!

grumpy

Apr 19, 2013

It would be really great, if mrfood.com would upgrade this site so that you could print the comments along with the recipes. Some of the comments are very helpful and would be great add ons to the recipe.

Dawn 5077626

Jan 24, 2013

I'm not sure where people got confused.... the name alone indicates that this recipe is for Sauerbraten. The added note is simply a suggestion on how to serve it.

croman1 7220417

Jan 12, 2013

I marinate my roast in red wine vinegar and a cup of red wine, set in fridge for 3 days and turn once a day. Add spices as suggested and cook for 8 to 9 hours in crockpot. Serve with potato dumplings and red cabbage. I also like to saute chopped onions and toasted bread cubes to place in the middle of the dumplings before cooking. They add more flavor to the dumplings and help to insure the middle will be firm. I find it helpful, when making the dumplings, to roll the mixture into two logs, slice and then roll the dumplings.

gossamer70 7303553

Oct 03, 2012

10 cloves of u what?

dearcat

Dec 28, 2012

There is a spice called Cloves. It comes in powered and whole form. This recipe calls for Whole Cloves. Whole Cloves are also used in many Spiced Cider recipes.

grumpy

Apr 19, 2013

You will also find a lot of baked HAM recipes that call for " Whole Cloves ". The mistake in the recipe that confused you was that they didn't use a capital C in clove.

BILLSBIRDS4 757011 7

Oct 03, 2012

I HAD GERMAN RELATIVES THE POTATO DUMPLINS THIS MEAT RECIPE ARE VERY CLOSE TO THE WAY I MAKE IT I CUT THE BEEF IN BITE SIZE CHUNKS FIRST THEN MARINATE OVERNITE IN A MIX OF WATER APPPLE CIDER VINEGAR -- HEAT ON STOVE ADD TBS OF SUGAR FOR EVERY CUP OF LIQUID -- THAT IS WHEN YOU GET REALLLL SOURBRATTEN PUT MEAT LIQUID IN PLASTIC BOWL IN FRIDGE FOR AT LEAST HRS I COOK IT IN A SLOW COOKER USE A BAG OF SHRIMP CRAB BOIL SPICES WHICH IS AN INEXSPENSIVE VERSION OF PICKLING SPICE ALONG WITH ALL THE LIQUID DISOLVED GINGERSNAP COOKIES I ALSO USE ABOUT TBS OF CORN STARCH FOR THICKENING THE LADY HAS IT RITE ON THE POTATO DUMPLINS I USE A POTATO RICER ON THE COOKED TATERS -- MAKES IT EASIER TO MIX UP BUT IT S A LOT OF WORK I SPEND ALLLL DAY SUNDAY IN…Read More KITCHEN BUT MY FIANCE FAMILY GO CRAZY OVER IT SO DO I THIS RECIPE WAS HANDED DOWN THRU FAMILY -- HAVE NO IDEA HOW OLD IT REALLLLY IS

dnotodiaz 3782931

Sep 21, 2012

This sounds quick. My German grandmother used to make this and she marinated the meat for about 4-5 days in the refrigerator. She saved the marinade, strained it, and made a brown gravy with flour to thicken it and served it over egg noodles and sometime bread dumplings. Oh I miss it so much, no one else in my family likes it except me.

edonov 2108448

Sep 21, 2012

this sounds so easy cant wait til I try it! by the way,,I didnt see your notation on german dumplings, I think dearcat is kinda confused

dearcat

Aug 02, 2012

This is not German Dumplings, this is Sauerbraten. I know because I make German Dumplings. This is the recipe: 4 lb. potatoes, 4 qts. boiling water, 1 1/3 C flour, 1 C Farina, 2 eggs 2tea. salt. Cook unpeeled potatoes until tender. Drain, cool, peel and mash. Add 4 qts. clean water to kettle and return to heat; bring to boil. Prepare dumplings: Add flour, farina, eggs and salt to mashed potatoes. Mix into a stiff dough. Drop dough the size of walnut into boiling water. If it falls apart, work more flour into dough. Form dough into 10 dumplings and drop immediately into the boiling water. Cook 15 minutes, stirring to prevent sticking. I have used chicken broth instead of water to cook dumplings, but water is best.

FryeCook

Aug 20, 2012

Thank you dearcat! I too was surprised to find a sauerbraten recipe when I expected German Dumplings. Your recipe for German Dumplings is the same as what I called "German Potato Dumplings" so I think we're on the same page. BTW, I do like a good Sauerbraten from time to time.

grannyblu

Sep 30, 2012

When I click on Sauerbraten recipe ..I get a Sauerbraten recipe Not a dumpling recipe ...