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Easy Sauerbraten

 Easy Sauerbraten
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
6 ServingsPrep: 25 min. + marinating Bake: 3 hours


  • 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 beef rump roast or bottom round 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


  • 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.
  • 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.
  • Cover and bake at 325° for 3 to 3-1/2 hours or until meat is

2 of 2

Easy Sauerbraten (continued)

Directions (continued)

  • 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: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.