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Tender German Sauerbraten Pot Roast Recipe Easy Perfect Classic Sides

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A classic German Sauerbraten pot roast marinated overnight in a tangy, spiced blend and slow-braised to tender perfection, served with traditional red cabbage and potato dumplings.

Ingredients

Scale
  • 3 to 4 pounds beef chuck roast or rump roast (well-marbled for tenderness)
  • 2 cups beef broth (homemade or low-sodium store-bought)
  • 1 cup red wine vinegar (or apple cider vinegar for a milder tang)
  • 1 cup water
  • 1 large onion, sliced
  • 2 medium carrots, peeled and chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons sugar (brown or white)
  • 1 tablespoon juniper berries (optional but recommended)
  • 1 tablespoon whole black peppercorns
  • 3 whole cloves
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or lard (for searing)
  • 1 small head red cabbage, shredded
  • 2 apples, peeled and sliced (for the cabbage)
  • 1/4 cup apple cider vinegar (for cabbage)
  • 2 tablespoons sugar (for cabbage)
  • Potato dumplings or spaetzle (store-bought or homemade)
  • Butter and fresh parsley for garnish

Instructions

  1. Prepare the marinade by combining red wine vinegar, water, sliced onion, chopped carrots, smashed garlic cloves, sugar, juniper berries, black peppercorns, whole cloves, and bay leaves in a large mixing bowl. Stir well.
  2. Place the beef roast in a large resealable plastic bag or non-metal container. Pour the marinade over the beef, ensuring it is fully submerged. Seal and refrigerate for at least 12 hours, preferably 24 hours.
  3. After marinating, remove the beef from the marinade and pat dry with paper towels. Strain the marinade, reserving the liquid and vegetables separately.
  4. Heat vegetable oil in a Dutch oven over medium-high heat. Sear the beef roast on all sides until deeply browned, about 3-4 minutes per side.
  5. Remove the roast and set aside. Add the reserved onions, carrots, and garlic from the marinade into the pot and sauté for 5 minutes until softened.
  6. Pour in the strained marinade liquid along with beef broth. Scrape up any browned bits from the bottom. Return the roast to the pot, nestling it among the vegetables and liquid.
  7. Cover the Dutch oven with a tight-fitting lid and place it in a preheated oven at 325°F (160°C). Braise gently for 3 to 3.5 hours, turning the roast halfway through.
  8. While the roast cooks, prepare the red cabbage by sautéing shredded cabbage and sliced apples with apple cider vinegar and sugar in a skillet over medium heat. Simmer until tender and slightly caramelized, about 30-40 minutes. Cook potato dumplings or spaetzle according to package instructions.
  9. Once the roast is done, remove it and keep warm. Strain the braising liquid, pressing down on vegetables to release flavor. Return the liquid to the pot, bring to a simmer, and reduce slightly to thicken. Adjust seasoning with salt and pepper.
  10. Slice the Sauerbraten and drizzle with the rich sauce. Serve alongside braised red cabbage and potato dumplings, garnished with fresh parsley and a pat of butter.

Notes

Marinate the beef overnight for best flavor. Pat the meat dry before searing to ensure a good crust. Use low and slow heat for tender meat. Strain and reduce the braising liquid to make a rich sauce. If using a slow cooker, cook on low for 8 hours or high for 4-5 hours after searing. For gluten-free, use gluten-free soy sauce or tamari and gluten-free dumplings or mashed potatoes.

Nutrition

Keywords: Sauerbraten, German pot roast, braised beef, red cabbage, potato dumplings, classic German recipe, slow braised, traditional German dish

Find it online: https://flurpchef.com/tender-german-sauerbraten-pot-roast-recipe-easy-perfect-classic-sides/