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Howard's Sauerbraten

 Howard's Sauerbraten
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
8 ServingsPrep: 20 min. + marinating Cook: 3 hours


  • 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)


  • 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.
  • 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.
  • Drain beef, discarding marinade and vegetables in bag; pat roast dry.

2 of 2

Howard's Sauerbraten (continued)

Directions (continued)

  • 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.
  • 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.
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