SauerbratenGerman Marinated Pot Roast

Name: Sauerbraten (German Marinated Pot Roast)
Prep time: 72 h 15 min
Cook time: 3 h 30 min
Total time: 75 h 45 min
Yield: 4
Cuisine: Germany
Ingredients: 1200 g Eye of Round Beef Roast; 500 ml Red Wine Vinegar; 500 ml Water; 200 g Onion (roughly chopped); 150 g Carrot (roughly chopped); 2 pcs Bay Leaf; 4 pcs Clove; 8 pcs Juniper Berry; 5 g Black Pepper (lightly crushed); 20 g White Sugar; 8 g Salt; 30 g Unsalted Butter; 500 ml Beef Stock; 20 g Corn Starch; 30 ml Water (cold)

Sauerbraten marinates beef for several days in a spiced vinegar mixture before a slow braise. The strained cooking liquid becomes a balanced sweet-sour gravy for the sliced roast.

Prep

72h 15m

Cook

3h 30m

Serves

Estimated

Nutrition

Per serving

662kcal

Calories

70g

Protein

28g

Fat

22g

Carbs

Incomplete estimate

Piece-based nutrition is rough without piece-weight data: Juniper Berry.

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Roast

1.2kg
Eye of Round Beef Roast

Marinade

500ml
Red Wine Vinegar
500ml
Water
200g
Onion (roughly chopped)
150g
Carrot (roughly chopped)
2pcs
Bay Leaf
4pcs
Clove
8pcs
Juniper Berry
5g
Black Pepper (lightly crushed)
20g
White Sugar

Roast

8g
Salt
30g
Unsalted Butter

Gravy

500ml
Beef Stock
20g
Corn Starch
30ml
Water (cold)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Combine the red wine vinegar, water, onion, carrot, bay leaves, cloves, juniper berries, black pepper, and white sugar in a nonreactive container.
02
Submerge the eye of round beef roast, cover, and refrigerate for 3 days, turning it once each day.
03
Remove the eye of round beef roast from the marinade and pat it dry. Strain the marinade, keeping the liquid and vegetables separate.
04
Season the roast with the salt. Melt the unsalted butter in a heavy ovenproof pot and brown the meat well on all sides.
05
Return the marinade liquid and vegetables to the pot. Cover and braise at 160°C (320°F) until the beef is fork-tender but still sliceable.
06
Transfer the roast to a board and keep it warm. Strain the cooking liquid into a saucepan and add the beef stock.
07
Whisk the corn starch with the cold water until smooth. Whisk the slurry into the simmering gravy and cook until lightly thickened.
08
Slice the roast across the grain and serve with the gravy.

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