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Kate's Easy German Sauerbraten
Kate's Easy German Sauerbraten
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Prep Time:
30 minutes
Cook Time:
500 minutes
Total Time:
3410 minutes
"Marinate German sour roast in zesty blend of lemon, onion, garlic, juniper berries, cloves, and vinegar for 2 days. Cook in slow cooker for ultimate flavor."
Ingredients:
  • 2 cups water
  • 1 cup red wine
  • 1 cup cider vinegar
  • 1 lemon, sliced
  • 0.5 large onion, diced
  • 1 clove garlic, diced
  • 10 whole cloves
  • 2 bay leaves
  • 2 tablespoons salt
  • 1 tablespoon juniper berries, crushed
  • 1 teaspoon whole peppercorns
  • 1 (4 pound) boneless beef chuck roast
  • 2 cups chopped onions
  • 2 cups chopped carrots
  • 1 cup diced celery
  • 8 gingersnap cookies, crushed
Instructions:
  • Combine water, red wine, cider vinegar, lemon, onion, garlic, cloves, bay leaves, sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar dissolves, about 5 minutes. Let the marinade cool before transferring it into a resealable plastic bag. Add in the beef roast, ensuring it's coated with the marinade, remove excess air from the bag, and seal it. Refrigerate the marinated roast for 2 to 3 days, remembering to turn it twice daily.
  • In a slow cooker, layer onions, carrots, and celery. Place marinated roast on top of vegetables. Pour 2 1/2 cups of strained marinade over the roast; set aside the rest.
  • After slow cooking the roast for 8 hours on Low, switch off the heat. Place the roast on a cutting board and wrap it in aluminum foil. Then, strain the cooking liquid into a large bowl, and set aside the vegetables in the slow cooker.
  • In a saucepan over medium-high heat, combine 3 cups of cooking liquid and gingersnaps. Add reserved marinade as needed. Cook until gravy thickens, about 10 minutes.
  • Serve the sliced roast alongside the vegetables and gravy.

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