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German Sauerbraten

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German Sauerbraten German Sauerbraten German Sauerbraten

Classic German beef pot roast that is marinated with vinegar, spices and seasonings. It's traditionally served with red cabbage and/or spaetzle or even pasta. Perfect for celebrating Oktoberfest.












Trans-fat Free


4 pounds beef roast, rump
or sirloin tip
cups apple cider vinegar
¾ cup water
3 medium onions
2 each celery stalks
2 each carrots
10 each black peppercorns
10 each cloves
3 each bay leaves
1 tablespoon brown sugar
2 tablespoons sugar
teaspoons salt
1 x flour, all-purpose
3 tablespoons vegetable oil
3 cups drippings
5 tablespoons flour, all-purpose
5 tablespoons gingersnap crumbs
* not incl. in nutrient facts


Two to three days before serving, wipe the meat with a damp cloth, then place in a large plastic bag.

In a large bowl, thoroughly combine vinegar, water, onions, celery, carrots, pepper, cloves, bay leaves, both sugar and salt; pour over meat.

Fasten bag tightly and lay flat in a 9" X 13" pan.

Refrigerate, turning bag each day. (If you like sour sauerbraten, let marinate for 4 days.)

When ready to cook, remove meat (saving marinade) and dry well.

Rub the surface lightly with flour. In a Dutch oven, heat oil and slowly brown the meat well on all sides.

Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves.

Cover tightly and simmer on surface heat or in a preheated 350oF oven for 3 to 4 hours until the meat is fork tender.

If needed, add more marinade during the cooking time to keep at least ½ inch liquid in the Dutch oven.

Remove the meat and keep warm until ready to slice.

Into a large measuring cup, strain the drippings.

Add several ice cubes and let stand for a few minutes until the fat separates out.

Remove the fat, then make the gravy.

TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook for about 5 minutes over medium heat until gravy has thickened.

Taste for seasonings and adjust if necessary.

This makes about 3 cups of gravy.

First published: last updated: 2015-10-03

4 stars - based on 3 ratings, best: 5, worst: 0, reviews: 1


about 3 years

Sean made this dish from two days ago, because of the overnight marination, which really made the beef very flavorful. Served it with Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage), and he seemed very happy to his supper :)


Broughton, United Kingdom
 over 4 years ago

what type of Vinegar isit ?, I would like to cook this for my german girl friend, can anyone help me with this please.

Islamorada, United States
 over 4 years ago

Just edited the recipe, so the vinegar should be apple cider vinegar. And any other question, let us know! Wish you and your girl friend will enjoy this dish :)


Nutrition Facts

Serving Size 376g (13.3 oz)
Amount per Serving
Calories 56231% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 548mg 23%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 131g
Vitamin A 52% Vitamin C 7%
Calcium 4% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

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