Sunday Dinner…. Sauerbraten

Another Grandma Rose & German favorite dish is Sauerbraten.  The literal translation is pickled roast meat….definitely doesn’t sound as appetizing or exotic in English.   However, it is a very tender, filling German “pot roast” that is great to be shared by many.  The prep time for Sauerbraten is two days, so this is, therefore, not a last minute Sunday Dinner dish, but rather, a well-planned start making it Friday morning or night, type dish.


  • 3 pound round beef roast
  • 4 bay leaves
  • Coarse salt & fresh ground pepper (to taste)
  • 2 medium onions, sliced (I use one yellow and one red)
  • 3 or 4 celery stalks, chopped
  • 2 carrots, chopped (or about 1 cup baby carrots)
  • 2 1/2 cups water
  • 1 1/2 cups red wine vinegar
  • 1/4 cup unsalted butter


  • Season meat by rubbing all over with salt & pepper
  • Place bay leaves, onions, carrots, celery and meat into a deep bowl
  • Bring vinegar and water to a rolling boil, pour over meat
  • Let cool, then cover, refrigerate, and marinate at least 48 hours, turning 2 times per day

  • When ready to cook, remove bowl from fridge, and bring to roughly room temperature
  • Remove beef from marinade, pat dry
  • Melt butter in a dutch oven, or other heavy, large pan, and brown meat

  • Strain marinade, and pour over the meat (I did NOT strain my marinade, and just dumped it all into the pot, not straining will give you a much thinner broth)

  • Cover tightly, and simmer for 2 to 3 hours, until fork tender
  • Remove, let rest, and slice
  • I served this particular sauerbraten with the pickled carrots, corn, and spatzle.  Red cabbage and hash browns make great sides as well!

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