Sliced Sauerbraten with gravy.


This Sauerbraten dish is a classic German dish. This is Pot Roast European style. Vinegar is the 'sauer' in Sauerbraten. This roast is even better the next day!Note:  You can change the number of people served by placing your cursor over "Servings".
Prep Time 1 hour 15 minutes
Cook Time 4 hours
Total Time 5 hours 15 minutes
Servings 8 people


  • 4-6 pound piece of bottom round or eye of the round.
  • Salt and pepper
  • 3 cloves garlic minced
  • 1 onion sliced


  • 1 quart water
  • 1/2 cup mild vinegar or red wine
  • 4 peppercorns
  • 1 lemon seeded and sliced
  • 2 whole cloves
  • 1 bay leaf


  • 1/2 cup flour
  • 3 tablespoons beef fat
  • 2 onions coarsely chopped
  • 2 tablespoons beef fat
  • 1/4 cup stewed tomatoes
  • 1 tablespoon sugar
  • 1 carrot finely chopped
  • A dash of paprika
  • 2 cups of reserved marinade


  • Wipe the meat clean with a damp cloth. Combine the salt and pepper with the minced garlic and make a paste. Rub the entire roast with the paste, put in an earthenware bowl and cover it with the sliced onion.
  • In a medium saucepan, bring the quart of water to a boil, adding vinegar, peppercorns, the seeded lemon slices, cloves and bay leaf. Pour the hot marinade over the meat, cover the bowl tightly and let the meat stand for at least 24 hours, turning occasionally.
  • Take the meat out of the marinade, reserving 2 cups. Blot the meat with paper towels and rub the meat lightly with flour. In a skillet, heat 3 tablespoons of beef fat and sear the meat to a light brown on all sides.
  • Preheat the oven to 350 degrees F.
  • In a casserole large enough for the meat, saute 2 coarsely chopped onions in 2 tablespoons of beef fat. Place the seared meat on the onions with the stewed tomatoes, sugar, carrot, paprika and 2 cups of the reserved marinade. You can add more, if necessary, as the meat cooks.
  • Cover the casserole tightly and set in the preheated oven for 3 1/2 to 4 hours. When the meat is done, transfer to a heated platter and let rest for 20 minutes. Slice the roast and nap with gravy and place remaining gravy in a bowl to pass.

Make Gravy

  • Skim fat and any large pieces of vegetables from the broth. Add water to make 2 or 3 cups of liquid. Mix about 1 tablespoon of flour with 1 cup of water, into a smooth consistency, this is important, no lumps.
  • Bring the liquid in the casserole to a boil and slowly pour the flour mixture into the liquid, whisking constantly until the liquid thickens to your liking. Correct seasoning at this time.


The Sauerbraten may be cooked over direct heat. It may be necessary to add a little water from time to time and to shake the casserole occasionally to prevent scorching. Remember, the slower it cooks, the better.

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