slow cooker sauerbraten recipe

Written ByJenny Smyth Posted on
slow cooker sauerbraten recipe
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The Best slow cooker sauerbraten recipe

I’ve been making sauerbraten for years, and it’s still one of my family’s favorite recipes. This traditional German dish is a staple in many households, and for good reason – it’s easy to make, delicious, and packed with nutrients. The slow cooker version I’m sharing today is a game-changer, as it allows you to prepare the meal ahead of time and come home to a ready-to-eat dinner.

My kids love helping me prepare the ingredients, and they always look forward to the tender beef and tangy flavors that this recipe provides. In fact, my husband has even started asking for sauerbraten on his birthday, which is a testament to how much we all love it. The best part?

It’s incredibly healthy, thanks to the slow cooking process that breaks down the connective tissues in the meat and makes it tender without added fat or oil. Plus, you can serve it over a variety of sides, from mashed potatoes to egg noodles or even rice. As an added bonus, this recipe is perfect for special occasions like holidays or family gatherings, but it’s also great for a weeknight dinner when you’re short on time.

I like to serve it with some crusty bread on the side for sopping up all the juices. With its rich history and versatility in the kitchen, I think you’ll find that sauerbraten becomes a staple in your household too. One of the things I appreciate most about this recipe is how well it lends itself to experimentation – feel free to add your own favorite spices or herbs to make it truly unique.

And don’t worry if you’re new to cooking – this recipe is easy enough for anyone to follow along and produce a delicious meal.

Slow Cooker Sauerbraten

Slow Cooker Sauerbraten

4.6 from 1751 votes

A tender German pot roast marinated in a tangy vinegar and spice mixture, then slow cooked until fork tender. The rich, sweet and sour gravy is perfect over spaetzle or mashed potatoes.

Prep Time20 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 20 mins plus 2 days marinating
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Marinade

2 cups red wine vinegar
1 cup water
1 large onion, sliced
2 bay leaves
6 whole cloves
1 tablespoon black peppercorns
2 teaspoons salt
1 tablespoon sugar

For the Roast

3 to 4 pounds beef chuck roast
2 tablespoons vegetable oil
1 cup beef broth
12 gingersnap cookies, crushed
1/2 cup raisins (optional)

👨‍🍳Directions

1Combine the red wine vinegar, water, sliced onion, bay leaves, whole cloves, peppercorns, salt, and sugar in a large nonreactive bowl or container.
2Stir until the salt and sugar dissolve, then add the beef chuck roast, turning to coat.
3Cover tightly with plastic wrap and refrigerate for 2 to 3 days, turning the roast once each day.
4Remove the roast from the marinade and pat it dry with paper towels; reserve the marinade and onions.
5Heat the vegetable oil in a large skillet over medium high heat until shimmering.
6Sear the roast on all sides until deep brown, about 4 to 5 minutes per side.
7Transfer the seared roast to the slow cooker.
8Pour the reserved marinade and onions over the roast, then add the beef broth.
9Cover and cook on low for 8 hours, or until the meat is fork tender and shreds easily.
10Carefully remove the roast to a cutting board and tent with foil.
11Strain the cooking liquid through a fine mesh sieve into a saucepan, discarding the solids.
12Bring the liquid to a simmer over medium heat, then whisk in the crushed gingersnap cookies and raisins if using.
13Cook, stirring constantly, until the gravy thickens, about 3 to 5 minutes.
14Slice or shred the roast and return it to the slow cooker with the thickened gravy.
15Serve hot over spaetzle, egg noodles, or mashed potatoes.

🔧Equipment

Large nonreactive bowl or container
Plastic wrap
Large skillet
Slow cooker (6 quart or larger)
Tongs
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 14g🥩Protein: 40g

📝Notes

For a more authentic flavor, use a mixture of red wine vinegar and dry red wine. The longer the meat marinates, the more pronounced the sour note will be. Gingersnaps are traditional for thickening and sweetening the gravy; do not substitute other cookies.

Watch Video Of How Slow Cooker Sauerbraten Works

One of my favorite things about this recipe is how well it stores – simply refrigerate any leftovers and reheat them when you’re ready. You can also freeze cooked sauerbraten for up to 3 months if you want to make extra ahead of time.

When reheating, be sure to check that the meat stays tender before serving. And don’t forget about serving ideas – try serving sauerbraten over mashed potatoes or egg noodles for a hearty meal.

❓ Frequently Asked Questions About Slow Cooker Sauerbraten

Q: What is sauerbraten?

Sauerkraut may be familiar to many as a tangy condiment made from fermented cabbage, but sauerbraten is actually a dish that originated in Germany where thinly sliced meat (usually beef) is marinated in vinegar and spices before being slow-cooked until tender.

Q: What kind of meat should I use?

Traditionally, sauerbraten is made with beef, but you can also use pork or venison if you prefer.

Q: Can I make this recipe without a slow cooker?

Yes, you can cook the sauerbraten on the stovetop or in the oven if you don’t have a slow cooker.

Q: How long does this recipe take?

The prep time for this recipe is about 30 minutes, and then you let it cook on low for 8-10 hours.

Q: Can I store leftover sauerbraten in the fridge?

Yes, leftover sauerbraten will keep in an airtight container in the fridge for up to 3 days.

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