Recipe

Quick German Sauerbraten

A sweet, tangy, weeknight-friendly take on the classic German pot roast with a cozy gravy and zero drama.

By Matt Campbell

•

4.8

A sliced sauerbraten pot roast on a platter with glossy brown gravy and a few spooned-over onions, shot in warm natural light

Sauerbraten is one of those dishes that sounds like a weekend project with a spreadsheet. Traditionally, it is a German pot roast that marinates for days, then braises until fork-tender in a vinegar-spiced bath that turns into the dreamiest gravy.

Here is my mom-friendly, sanity-saving version: same sweet and tangy vibe, same cozy sliced roast and rich sauce, but the timeline is way more realistic. We fast-track the flavor by simmering the marinade as the braising liquid, then thicken it into a glossy gravy with a little gingersnap magic. You get the “wait, this tastes like it took forever” payoff, without actually waiting forever.

A Dutch oven on a stovetop with a beef roast nestled in a dark marinade with onions and herbs

Why It Works

Sweet and tangy balance: Apple cider vinegar brings the tang, brown sugar and gingersnaps round it out so it tastes bold, not harsh.
Tender, sliceable beef: A steady braise gives you that pull-apart tenderness while still slicing cleanly for serving.
Gravy that actually tastes like something: The braising liquid is already seasoned, then blended and thickened into a silky sauce (without blending whole spices).
Accessible ingredients: No specialty shopping trip. If you can buy vinegar, onions, and a roast, you are in business.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Store sliced beef in an airtight container with some gravy spooned over top so it stays juicy. Keep extra gravy separately if you want. Refrigerate up to 4 days.
Freezer: Freeze the beef with gravy in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheat (best method): Warm slices gently in a saucepan with gravy over low heat, adding a splash of water or broth if the sauce thickened too much.
Meal prep move: Slice once the roast is cool enough to handle, then portion with noodles or mashed potatoes for easy grab-and-heat dinners.

Common Questions

Is this “real” sauerbraten if it does not marinate for days?

Traditional sauerbraten usually marinates for 2 to 5 days. This recipe is a quick, weeknight-friendly adaptation that captures the same sweet and tangy flavor profile by simmering the marinade as the braising liquid and building a robust gravy.

What cut of beef works best?

Bottom round is classic and slices nicely. Chuck roast is even more forgiving and tender, but it is a bit more shreddy than sliceable. Either works. Just cook until it is tender.

Do I have to use gingersnaps?

Gingersnaps are the classic thickener and add a warm spice note. If you do not have them, use 1 tablespoon cornstarch mixed with 2 tablespoons cold water (a slurry) and simmer the gravy until thickened. You can add a pinch of ground ginger to mimic the vibe.

Will it taste too vinegary?

Not if you keep the balance. The braise mellows the vinegar, and the brown sugar plus gingersnaps soften the edges. If you are sensitive to tang, start with 3/4 cup vinegar instead of 1 cup.

How do I keep the gravy from turning gritty or too spicy?

Do not blend the whole spices. Either tuck the peppercorns and cloves into a little cheesecloth spice sachet so they are easy to lift out, or just be sure to fish them out (along with the bay leaves) before you blend the gravy.

Can I make it in a slow cooker?

Yes. Sear the beef first, then cook on LOW 8 to 9 hours or HIGH 4 to 5 hours. Finish the gravy on the stovetop so you can blend and thicken it properly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven with lid (or heavy pot)
Tongs
Cutting board and sharp knife
Measuring cups and spoons
Blender or immersion blender
Fine mesh strainer (optional for extra-smooth gravy)
Small piece of cheesecloth + kitchen twine (optional, for a spice sachet)

The first time I made sauerbraten, I was fully committed to the traditional multi-day marinade. I labeled the container, set alarms, and felt like I was running a tiny beef spa in my fridge. It was incredible, but it was also a lot.

This version is what I make when I want that same cozy German comfort, but I also want to eat today. It is the kind of recipe that lets you be a little imperfect, taste as you go, and still land a gravy that makes everyone drag their fork through the last bit on the plate.

Quick German Sauerbraten

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Total Time 3 hours 10 minutes

Servings 6

Ingredients

3 to 3 1/2 pounds beef bottom round roast (or chuck roast)
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 tablespoon neutral oil (avocado, canola, or vegetable)
2 large yellow onions, sliced
4 garlic cloves, smashed or minced
1 cup apple cider vinegar
1 1/4 cups beef broth
2 tablespoons brown sugar
2 tablespoons tomato paste
2 bay leaves
8 to 10 whole peppercorns
4 whole cloves (optional, but very classic)
1 teaspoon Dijon mustard
6 to 8 gingersnap cookies, crushed (about 1/3 cup crumbs)
1 tablespoon butter (optional, for finishing the gravy)

Optional but recommended: Wrap the peppercorns and cloves in a small piece of cheesecloth and tie with kitchen twine to make a spice sachet that is easy to remove before blending.

Optional for serving: egg noodles, mashed potatoes, or potato dumplings, plus chopped parsley.

Instructions

Season and sear the roast. Pat the beef dry. Season all over with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear the roast 3 to 4 minutes per side until browned. Transfer to a plate.
Build the flavor base. Reduce heat to medium. Add the onions and a pinch of salt. Cook 6 to 8 minutes, stirring, until softened and lightly browned. Add garlic and cook 30 seconds.
Make the quick “marinade” braise. Stir in vinegar, broth, brown sugar, tomato paste, bay leaves, peppercorns, cloves (if using), and Dijon. Scrape up any browned bits from the bottom of the pot. Tip: If you made a spice sachet, add it now.
Braise until tender. Nestle the roast back into the pot. Bring to a simmer, cover, and cook on low heat for 2 to 2 1/2 hours, flipping the roast halfway through, until fork-tender. (If your roast is stubborn, give it another 20 to 30 minutes. No shame.)
Rest the meat. Transfer roast to a cutting board and tent with foil. Rest 15 minutes so it slices nicely.
Remove whole spices, then blend the gravy. Remove bay leaves. Important: Remove the peppercorns and cloves too (or lift out the spice sachet) so your gravy stays smooth, not gritty or overly punchy. Use an immersion blender to blend the onions and liquid until smooth. Or carefully blend in a blender in batches, then return to the pot.
Thicken it the classic way. Bring the gravy to a gentle simmer. Whisk in crushed gingersnaps and simmer 3 to 5 minutes, stirring often, until thick and glossy. If you want it extra silky, strain through a fine mesh strainer.
Finish and adjust. Taste the gravy. Add more salt if needed. If it tastes sharp, add a small pinch more brown sugar. If it tastes flat, add a tiny splash of vinegar. Whisk in butter if using for a richer finish.
Slice and serve. Slice the roast against the grain. Spoon gravy over top and serve with noodles or mashed potatoes.

Sliced sauerbraten on a cutting board with a knife and a pot of gravy in the background

Nutrition information is estimated.

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