But for this sauerbraten, I came up with the costing roughly $10.71 or about $1.34 per serving. Cost of this recipe.Ĭalculating the cost of a meat main entree can be a bit difficult. The sauce in the slow cooker becomes diluted because of the meat juices coming out as it cooks. You can also play with reducing the amount of water added. If you like more of a sour taste, then reduce the amount of brown sugar and increase the apple cider vinegar. I was afraid the traditional sour gravy would be too sour for my kiddos. You can easily set this meal the morning of and let it cook.Īs for the gravy, you can adjust the amount of sour taste as you like. When I made this recipe for the blog, I used my frozen and homemade potato and onion pierogi.Īnother reason I love my Sauerbraten, it is a perfect slow cooker recipe. My Oma would make a spaetzle or potato dumpling called Kartoffelknodel. Typically German lunches would consist of a heavy meal, much like dinner in the United States. I can remember having it with meine Oma’s Mittagessen. My sauerbraten, as you can guess, has a unique taste that matches like no other. The vinegar and sugar give this recipe the traditional balance of sour and sweet.
And yes that is where the two pot roast differs. The gravy is made with apple cider vinegar and brown sugar. Just like its counterpart, it is served with a brown gravy slow-cooked with carrots, onions, and potatoes. You can compare this dish to a German-style pot roast. This traditional and popular Sauerbraten is an amazingly unique dinner entree. I have gotten another perfect authentic German recipe added to my kitchen arsenal. Please adjust cooking times and temps to work with your brand and model of slow cooker.Jump to Recipe Print Recipe Sauerbraten – Authentic German Pot Roast Recipe Cooking times are suggested guidelines based on our testing. There is no standard among manufacturers. Serve the German sauerbraten with the ginger gravy immediately.Ĭrock pot notes Crock pots/slow cookers all heat differently.
Return the gravy to a boil and cook, stirring constantly, until thickened (about 2 minutes). Stir it into the boiling cooking liquid in the saucepan. In a small bowl, whisk together the cold water, cornstarch, and ginger until smooth.
Transfer 3 cups of the liquid from the crock pot to a saucepan. Remove the sauerbraten and onions to a platter and keep warm. Add the beef broth to the crock pot.Ĭover the crock pot and cook the sauerbraten on high heat for 4-5 hours or on low heat for 5-6 hours or until the beef is tender. Remove 1 cup of the marinade and add it to the crock pot. Remove the sliced onions from the marinade with a slotted spoon and add them to the crock pot. Remove the beef from the liquid and place in the crock pot fat side up. Cover the bowl and refrigerate the sauerbraten for 8-12 hours, turning the beef occasionally so all sides soak in the liquid. Bring the liquid to a boil and let cook for 2 minutes, stirring frequently until the sugar is dissolved. Top with the remaining onion.Ĭombine the red wine, vinegar, sugar, bay leaves, cloves, salt, pepper, and thyme in a saucepan over medium heat. Cut slashes in the layer of fat on the rump roast and place the roast, fat side up, in the bowl. Place half of the onion slices in a 3 quart size bowl.
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