Sauerbraten (German Pot Roast)
A tender, marinated beef roast slow‑cooked until melt‑in‑your‑mouth, served with a sweet‑sour gravy and traditional red cabbage.
- Prep
- 30 min
- Cook
- 3 hr
- Total
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Hard
Method
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Step 1 of 5
Combine all marinade ingredients in a large, non‑reactive bowl, submerge the beef and refrigerate for at least 24 hours, turning occasionally.
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Step 2 of 5
Remove the roast, pat dry and reserve the liquid; pat the meat dry again and sear on all sides in a hot pan with a little oil, about 2 minutes per side, until browned.
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Step 3 of 5
Preheat the oven to 150°C / 300°F (170°C fan). Transfer the roast to a Dutch oven, pour in the reserved marinade (skim off excess fat), cover and braise for 2‑2½ hours, until the meat yields easily to a fork.
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Step 4 of 5
Lift the roast, keep warm, and strain the cooking liquid, discarding solids. Skim the fat, then return the liquid to the pot, whisk in butter and flour to form a roux, simmer 5 minutes, then stir in raisins, brown sugar and mustard; season to taste.
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Step 5 of 5
Slice the Sauerbraten against the grain, arrange on a platter, spoon over the glossy gravy and serve with red cabbage and boiled potatoes.
Notes from the kitchen
If red wine is unavailable, substitute with a dry German white wine and add a splash of balsamic vinegar for colour. Leftovers reheat gently; the gravy thickens, so whisk in a little water if needed.
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