Dinner

Slow Cooker Sauerbraten Recipe

Name: Slow Cooker Sauerbraten Recipe
Prep time: 15 min
Cook time: PT-492240H11M21S
Total time: PT-492240H11M21S
Cuisine: German
Ingredients: 2 lbs. beef roast (such as 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; ¾ cup gingersnaps, crushed; 2 Tbsp. all-purpose flour; 2 Tbsp. water; 1 Tbsp. vegetable oil

ByMaya bella February 25, 2026February 25, 2026

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Introduction

Sauerbraten is a classic German pot roast known for its tender meat and tangy, flavorful gravy. This slow cooker version makes it easy to enjoy traditional comfort food with minimal effort. Perfect for a cozy dinner any day of the week.

A white plate holds thick slices of dark brown roast beef with a slightly pink inside, arranged in layers piled on top of each other. A gravy boat pouring smooth, shiny, light brown gravy is captured mid-pour, covering the top layer of the meat, creating a glossy, silky texture on the beef. The background shows a blurred head of garlic and some kitchen items, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. beef roast (such as 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
¾ cup gingersnaps (crushed)
2 Tbsp. all-purpose flour
2 Tbsp. water
1 Tbsp. vegetable oil

Instructions

Step 1: In a large bowl, whisk together the red wine vinegar, beef broth, sliced onion, minced garlic, brown sugar, whole cloves, bay leaf, salt, and black peppercorns until the sugar and salt have dissolved.
Step 2: Place the beef roast in a resealable plastic bag or container. Pour the marinade over the beef, ensuring it is well coated. Seal and refrigerate for at least 4 hours, ideally overnight, flipping occasionally for even marination.
Step 3: Remove the beef from the marinade, reserving the liquid. Pat the beef dry. Heat vegetable oil in a skillet over medium-high heat and brown the beef on all sides, about 2-3 minutes per side.
Step 4: Transfer the browned beef to the slow cooker. Pour the reserved marinade over it, including onions, garlic, and spices. Sprinkle crushed gingersnaps on top. Cover and cook on LOW for 8 hours or HIGH for 4 hours until the beef is tender.
Step 5: About 30 minutes before serving, remove the beef and cover with foil to keep warm. Strain the cooking liquid into a saucepan, discarding solids, and skim off fat from the surface.
Step 6: Mix flour and water until smooth. Gradually whisk into the strained liquid and simmer over medium heat, stirring constantly, until thickened into gravy, about 5 minutes. Adjust seasoning as needed.
Step 7: Slice or shred the beef and serve with the homemade gravy spooned over the top.

Tips & Variations

Marinate the beef overnight for the best flavor and tenderness.
Substitute gingersnaps with crushed gingerbread cookies for a different spice profile.
Serve with traditional sides like red cabbage, mashed potatoes, or spaetzle for a complete German meal.

Storage

Store leftover sauerbraten and gravy in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The gravy may thicken when chilled; thin with a splash of beef broth if needed.

How to Serve

A white plate with three layers: the first layer is shredded cooked red cabbage on the left side, dark purple with a slightly wet texture; the second layer is thickly sliced beef on the right side, showing a mix of brown cooked outer parts and pinkish inner parts with a tender texture; the third layer is smooth brown gravy poured over the beef slices, giving a shiny, moist look. A fork is holding one piece of beef from the top middle. The plate is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip marinating the beef overnight?

While you can marinate for as little as 4 hours, longer marination—preferably overnight—greatly enhances the flavor and tenderness of the beef.

What can I use instead of gingersnaps?

If gingersnaps are unavailable, crushed gingerbread cookies or speculoos biscuits are good alternatives that add a similar spicy sweetness to the gravy.