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Slow-Cooker Sauerbraten

My family is of German Lutheran descent, and although we enjoy this traditional beef roast, I never liked the amount of time and fuss it takes to make it. This recipe is so good and oh-so-easy. It's great served with dumplings, spaetzle, veggies or a salad. —Norma English, Baden, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    8 servings


  • 1 bottle (14 ounces) ketchup
  • 1 large onion, chopped
  • 3/4 cup packed brown sugar
  • 3/4 cup cider vinegar
  • 1 tablespoon mixed pickling spices
  • 3 bay leaves
  • 1 boneless beef chuck roast or rump roast (3 to 4 pounds)
  • 4 cups water
  • 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
  • 2 tablespoons cornstarch
  • 1/4 cup cold water


  • Mix first six ingredients. Place roast in a 5-qt. slow cooker; add water. Pour ketchup mixture over top. Add cookie crumbs. Cook, covered, on low until meat is tender, 6-8 hours.
  • Remove roast from slow cooker; keep warm. Strain cooking juices; skim fat. Transfer 4 cups juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts
1 serving: 475 calories, 11g fat (3g saturated fat), 101mg cholesterol, 858mg sodium, 58g carbohydrate (40g sugars, 1g fiber), 35g protein.

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Average Rating:
  • Cynthia
    Oct 10, 2020

    It was ok but not my cup of tea

  • BevLamb
    Sep 14, 2020

    I am new to Sauerbraten, so I'm not sure how authentic it is, but the meat had little flavor and the amount of gravy I ended up with was enormous. After looking at other recipes, I'm wondering why this has so much tomato flavor. The gingersnaps were an interesting twist.

  • Casey
    May 8, 2020

    This is one of my family's favorite recipes!! I've made it so many times over the years that I have the recipe memorized! :) I make the fingernail cookies from scratch now,

  • Robert
    Jan 8, 2020

    I have been trying for more than 20 years to imitate my grandmothers sauerbraten recipe. The first time I made this recipe it was so close so I decided to pickle the meat in apple cider vinegar diluted with water for three days prior to cooking. I finally was able to replicate the sauerbraten I remember as a child that my grandmother made that I love so much!!!

  • Theresa
    Feb 10, 2019

    Made this exactly the way it said t and it was way to sweet..

  • SMoorman
    Oct 14, 2018

    A lot of sauce, didn't have to make the gravy. Very tangy, my husband loved it. I made spaetzle, first time, it went well with it. Maybe less ketchup and ginger snaps, I'm going to experiement next time.

  • NDee
    Mar 21, 2018

    Although it was quite easy to make, I was a little disappointed with the flavor as I like my sauerbraten to have more of a marinated sour flavor.

  • KristineChayes
    Jan 7, 2018

    I've made this a few times since the recipe first appeared in 2009. It is very simple to prepare and the Sauerbraten is tender and well-seasoned. This is great with potato pancakes and sweet and sour red cabbage. This recipe is a keeper!

  • Valerie
    Feb 24, 2017

    This was easy and so delicious, I had never made or had this dish. It was very easy and very good Sauerbraten , will make and share it with friends

  • swinny
    Oct 12, 2014

    It is delish!!!!