Sauerbraten is a traditional German pot roast marinated for 2 days in red wine and vinegar, then slow-cooked until tender and served with a rich pan gravy. The long marination and low-and-slow cooking method create deeply flavorful, fall-apart beef.
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Marinate the beef: Stir all the ingredients except the beef together in a large saucepan. Bring to a boil over medium-high heat, then remove from the heat and cool completely.
Place the beef in the bowl of a 6-quart or larger slow cooker and pour in the cooled marinade. (The meat will not be completely submerged.) Cover and place the bowl in the refrigerator to marinate for 2 days, flipping the meat once or twice per day.
Slow-cook the beef: Remove the beef from refrigerator about 30 minutes before cooking. Transfer the meat to a large plate and pat completely dry with paper towels. Do not discard the marinade. Generously season the meat all over with the salt and pepper.
Heat the oil over high heat in a large cast iron or heavy-bottomed skillet until shimmering. Add the beef and sear each side until deeply browned, 4 to 5 minutes per side.
Return the beef to the marinade in the slow cooker. Cover with the lid. Cook until the beef is tender and cooked through, 8 to 9 hours on LOW, or 5 to 6 hours on HIGH. Transfer the beef to a cutting board and rest for about 5 minutes.
Meanwhile, strain the cooking liquid through a strainer or colander set over a bowl. Measure out 2 cups of the liquid and set aside (discard the remaining cooking liquid and solids).
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes. Gradually whisk in the 2 cups reserved cooking liquid. Cook, whisking frequently, until thickened, 3 to 4 minutes. Slice the meat and serve hot.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or slow cooker over low heat.
6-quart or larger slow cooker · Large cast iron or heavy-bottomed skillet
The beef marinates for 2 days in the refrigerator, flipping once or twice per day. This develops the tangy, complex flavor characteristic of the dish.
Yes. Beef chuck roast and bottom round roast both work well. Choose a 3-to-4 pound piece suitable for braising and slow cooking.
Cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours until the beef is tender and easily shreds with a fork.
This is normal. Flip the meat once or twice during the 2-day marination to ensure even flavor absorption on all sides.
Yes. Leftovers store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the slow cooker.
