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Easy Sauerbraten Recipe

Easy Sauerbraten Recipe

This is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. —Patricia Rutherford, Winchester, Illinois
TOTAL TIME: Prep: 25 min. + marinating Bake: 3 hours YIELD:6 servings


  • 4 cups water
  • 2 cups red wine vinegar
  • 12 whole cloves
  • 2 bay leaves
  • 3 teaspoons salt
  • 3 teaspoons brown sugar
  • 1 boneless beef chuck roast or rump roast (4 pounds)
  • 1/4 cup all-purpose flour
  • 2 tablespoons canola oil
  • 1 large onion, cut into wedges
  • 5 medium carrots, cut into 1-1/2-inch pieces
  • 2 celery ribs, cut into 1-1/2-inch pieces


  • 1. In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Pour remaining marinade into a 2-gal. resealable plastic bag. Add roast; seal bag and turn to coat. Refrigerate for 1-2 days, turning twice each day.
  • 2. Discard marinade and spices. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade.
  • 3. Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired. Yield: 6 servings.

Nutritional Facts

4 ounces cooked beef with 3/4 cup vegetables and 1/2 cup cooking juices equals 626 calories, 33 g fat (12 g saturated fat), 197 mg cholesterol, 1,056 mg sodium, 17 g carbohydrate, 2 g fiber, 61 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.