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sliced German pot roast in a wide horizontal shot on an oval platter, smothered in glossy brown gravy with red cabbage and potato dumplings alongside, on a holiday-set table, warm natural light, shallow depth of field, landscape orientation

Sauerbraten

Beef is slow-braised after a long vinegar marinade and then finished in a rich gingersnap gravy.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb beef chuck roast
  • 1 cup red wine vinegar
  • 1 cup water
  • 1 onion sliced
  • 2 bay leaves
  • 6 peppercorns
  • 2 tbsp oil
  • 1/2 cup crushed gingersnaps
  • 1 tsp salt

Method
 

  1. Combine the vinegar, water, onion, bay leaves, and peppercorns, then submerge the roast and marinate in the fridge for 2-3 days, turning daily.
  2. Pat the roast dry, reserving the marinade, and sear it on all sides in oil in a heavy pot.
  3. Pour in the strained marinade, cover, and braise at 325F for about 3 hours until fork-tender.
  4. Remove the meat and stir the crushed gingersnaps into the cooking liquid to thicken the gravy.
  5. Season with salt, slice the roast, and spoon that tangy-sweet gravy generously over the top.

Notes

Start the marinade two to three days ahead for the most authentic flavor.