German Sauerbraten: Classic Marinated Roast with Spiced Gravy Recipe
A traditional German Sauerbraten recipe featuring a tender, marinated beef roast slow-braised to perfection in a tangy vinegar-based marinade infused with aromatic spices. Served with a rich, reduced brown gravy, this classic dish balances savory and tart flavors and is perfect alongside spaetzle or braised red cabbage.
- Prep Time: 20 minutes plus 3-4 days marinating
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes plus 3-4 days marinating
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: German
Ingredients
Scale
Marinade
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons brown sugar
- Cloves (whole, to taste)
- Whole peppercorns (to taste)
- 2 bay leaves
Beef and Veggies
- 3–4 pounds beef roast (chuck or rump)
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups beef broth
- 3 tablespoons oil (for searing)
- 1 tablespoon cornstarch (optional for sauce thickening)
Instructions
- Making the Marinade: Combine white vinegar, water, cloves, peppercorns, bay leaves, and brown sugar in a pot. Bring to a boil, stirring occasionally until the sugar dissolves. Remove from heat and allow the marinade to cool completely to let the spices infuse the liquid deeply.
- Marinating the Beef: Place the beef roast in a large bowl or Ziploc bag. Pour the cooled marinade over the beef ensuring it is fully submerged. Use a weight or heavy dish if needed to keep it submerged. Cover and refrigerate for 3 to 4 days to develop flavor and tenderize the meat.
- Searing the Beef: Preheat a heavy-bottomed Dutch oven over medium-high heat and add oil. Sear the marinated beef roast on all sides until well browned, locking in juices and enhancing flavor.
- Braising the Meat: Add the chopped onion, carrots, celery, remaining marinade, and beef broth to the Dutch oven. The liquid should nearly cover the meat. Cover with lid and place the pot in an oven preheated to 325°F. Braise for 2.5 to 3 hours, until the beef is fork-tender and cooked through.
- Finishing the Sauce: Remove the beef and set aside to rest. Strain the braising liquid to remove vegetables and spices, then return the liquid to the pot. Simmer on medium heat to reduce and thicken the sauce. For a thicker consistency, whisk cornstarch with water and stir into the sauce until desired thickness is reached. Serve warm sliced beef with the sauce poured over.
Notes
- Use chuck or rump roast for best tenderness after slow braising.
- Marinating 3-4 days is crucial for authentic tangy flavor and tender meat.
- Searing adds depth of flavor but avoid overcrowding the pot to maintain a good sear.
- If thicker sauce is desired, cornstarch slurry is an easy solution.
- Serve traditionally with spaetzle or braised red cabbage for an authentic German meal.
Keywords: German Sauerbraten, Sauerbraten recipe, beef marinated roast, traditional German recipe, slow braised beef, vinegar marinated beef
