Slow Cooker Sauerbraten Recipe
This Slow Cooker Sauerbraten recipe features a tender, marinated beef roast soaked in a tangy blend of red wine vinegar, spices, and gingersnaps. Slow-cooked to perfection, the beef develops deep, traditional German flavors and is served with a rich, homemade gravy that perfectly complements the succulent meat.
- Prep Time: 15 minutes (plus 4-12 hours marinating time)
- Cook Time: 4-8 hours (slow cooker)
- Total Time: 4 hours 15 minutes to 8 hours 15 minutes (including marination)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: German
Ingredients
Scale
Meat and Marinade
- 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
For the Gravy
- ¾ cup gingersnaps, crushed
- 2 Tbsp. all-purpose flour
- 2 Tbsp. water
- 1 Tbsp. vegetable oil
Instructions
- Marinate the Beef: In a large bowl, whisk together red wine vinegar, beef broth, sliced onion, minced garlic, brown sugar, whole cloves, bay leaf, salt, and black peppercorns until sugar and salt dissolve. Place beef roast in a resealable plastic bag or container, pour marinade over it, ensuring the roast is fully coated. Seal and refrigerate for at least 4 hours, ideally overnight, flipping occasionally for even marination.
- Brown the Beef: Remove beef from marinade, reserving the liquid. Pat beef dry with paper towels. Heat vegetable oil in a skillet over medium-high heat and brown the beef on all sides, about 2-3 minutes per side, to develop flavor and seal in juices.
- Slow Cook the Beef: Transfer the browned beef to the slow cooker and pour the marinade over it, including onions, garlic, and spices. Sprinkle crushed gingersnaps over the roast. Cover and cook on LOW for 8 hours or HIGH for 4 hours until beef is tender and can be pulled apart easily.
- Prepare the Gravy: About 30 minutes before serving, remove the beef from the slow cooker, cover with foil to keep warm. Strain the cooking liquid into a saucepan, discarding solids. Skim off any fat from the surface. In a small bowl, mix flour and water until smooth, then whisk into the saucepan. Simmer over medium heat, stirring constantly until the gravy thickens, about 5 minutes. Season with additional salt and pepper as needed.
- Serve: Slice or shred the beef and serve it draped with the homemade gingersnap-infused gravy for a classic sauerbraten experience.
Notes
- For best flavor and tenderness, marinate the beef overnight.
- If you don’t have gingersnaps, you can substitute with gingerbread cookies or speculoos cookies crushed finely.
- Skimming the fat from the gravy ensures a lighter sauce but you can leave some fat for richer flavor if desired.
- Sauerbraten traditionally benefits from slow, low-temperature cooking to tenderize tougher cuts of beef.
- Leftover sauerbraten tastes even better the next day as flavors continue to meld.
Keywords: Sauerbraten, Slow Cooker Sauerbraten, German Beef Roast, Slow Cooked Meat, Gingersnap Gravy, Traditional Sauerbraten Recipe
Find it online: https://tastybella.com/slow-cooker-sauerbraten-recipe/
