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Howard's Sauerbraten Recipe

Cooking for family and friends is a favorite pastime. People always seem to look forward to this tender beef roast with traditional tangy gravy.—Howard Koch, Lima, Ohio
TOTAL TIME: Prep: 20 min. + marinating Cook: 3 hours YIELD:8 servings


  • 2-1/2 cups water
  • 1-1/2 cups red wine vinegar
  • 2 medium onions, sliced
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 8 whole cloves
  • 4 bay leaves
  • 1/2 teaspoon whole peppercorns
  • 1 beef rump roast or eye of round (about 3 pounds)
  • 1/4 cup butter, cubed
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1/2 cup gingersnap crumbs (about 12 cookies)


  • 1. In a 4-cup glass measure, combine the water and vinegar; pour half into a saucepan. Divide each of the vegetables and seasonings between both mixtures. Bring mixture in saucepan to a boil; cool to room temperature. Cover and refrigerate mixture in glass measure.
  • 2. Place beef in a large resealable plastic bag; add cooled vinegar mixture and turn to coat. Place in a baking dish. Refrigerate for 2 days, turning occasionally.
  • 3. Drain beef, discarding marinade and vegetables in bag; pat roast dry. In a Dutch oven, brown roast in butter on all sides. Add reserved vinegar mixture; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours.
  • 4. For gravy, remove roast and keep warm. Strain cooking liquid, discarding vegetables and seasonings. Measure 1-1/2 cups of the cooking liquid; add to saucepan. Add water and sugar. Bring to a boil, stirring to dissolve sugar. Reduce heat. Add gingersnap crumbs; simmer until gravy thickens. Serve with roast. Yield: 8 servings.

Wine Pairings

Light-Bodied Red Wine

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