Not Your Grandmother's Sauerbraten

Experience a bold twist on a classic German favorite with "Not Your Grandmother's Sauerbraten." This elevated recipe transforms the traditional marinated pot roast with modern touches like a velvety gingersnap gravy and a red wine-infused marinade, creating a dish that's rich, tangy, and irresistibly comforting. With a perfectly braised boneless beef roast, tenderized in a flavorful blend of apple cider vinegar, aromatic spices, and optional juniper berries for depth, every bite is a melt-in-your-mouth masterpiece. The warm, spiced gravy thickened with crushed gingersnap cookies adds an unexpected yet delightful sweetness that perfectly balances the savory notes. Ideal for a cozy family dinner or a festive feast, serve this sauerbraten alongside classic sides like silky potato dumplings, braised red cabbage, or buttery spaetzle for an authentic meal that will leave everyone coming back for seconds. Perfect for special occasions or simply when you're craving comfort food with a gourmet touch!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:210 mins

Total Time:240 mins

Servings: 6

Ingredients

• 3 pounds boneless beef roast (chuck or bottom round)
• 1.5 cups apple cider vinegar
• 1.5 cups water
• 1 cup dry red wine
• 1 large yellow onion, sliced
• 2 medium carrot, sliced into rounds
• 1 medium celery stalk, chopped
• 4 cloves garlic cloves, crushed
• 1 tablespoon whole black peppercorns
• 6 pieces whole cloves
• 3 pieces bay leaves
• 6 pieces juniper berries (optional)
• 1.5 tablespoons brown sugar
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 5 pieces gingersnap cookies, finely crushed
• 2 cups beef stock
• 1 teaspoon salt
• 0.5 teaspoon pepper

Directions

Step 1

In a large non-reactive bowl, combine the apple cider vinegar, water, red wine, onion, carrot, celery, garlic, peppercorns, cloves, bay leaves, juniper berries (if using), and brown sugar to create the marinade.

Step 2

Place the beef roast in the marinade, ensuring it's fully submerged. Cover the bowl tightly and refrigerate for 3-5 days, turning the meat once daily to evenly marinate.

Step 3

Preheat your oven to 325°F (165°C). Remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade by straining the liquid into a bowl and discarding the solids.

Step 4

In a large Dutch oven or heavy-bottomed oven-safe pot, melt the butter over medium-high heat. Sear the beef roast on all sides until browned, about 2-3 minutes per side.

Step 5

Sprinkle the flour over the seared roast and cook for another minute while stirring to coat evenly.

Step 6

Pour the reserved marinade and beef stock into the pot with the beef. Bring to a gentle simmer, then cover the pot with a lid and transfer it to the oven.

Step 7

Braised the beef in the oven for 3 hours, turning it halfway through the cooking time, until it is fork-tender.

Step 8

Once the beef is done, transfer it to a cutting board and tent with foil to keep warm. Strain the cooking liquid and skim off any excess fat.

Step 9

Return the strained liquid to the pot, and stir in the crushed gingersnap cookies. Simmer over medium heat until the sauce thickens, about 5-7 minutes. Season the sauce with salt and pepper to taste.

Step 10

Slice the beef roast into thick slices and serve drizzled with the gingersnap gravy. Pair with traditional sides such as potato dumplings, red cabbage, or spaetzle.

Nutrition Facts

Serving size	(3402.9g)

Amount per serving	% Daily Value*
Calories	4006.6

Total Fat 219.5g	0%
Saturated Fat 92.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1113.6mg	0%
Sodium 5370.6mg	0%
Total Carbohydrate 103.5g	0%
Dietary Fiber 14.5g	0%
Total Sugars 42.5g
Protein 327.6g	0%

Vitamin D 0IU	0%
Calcium 501.8mg	0%
Iron 41.7mg	0%
Potassium 6714.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.4%

Protein: 35.4%

Carbs: 11.2%