Name: Kate's Easy German Sauerbraten
Prep time: 30 min
Cook time: 8 h 20 min
Total time: 56 h 50 min
Yield: 8
Cuisine: German
Ingredients: 2 cups water; 1 cup red wine; 1 cup cider vinegar; 0.5 large onion, diced; 1 lemon, sliced; 2 tablespoons white sugar; 2 tablespoons salt; 1 clove garlic, diced; 10 whole cloves; 2 bay leaves; 1 tablespoon juniper berries, crushed; 1 teaspoon whole peppercorns; 1 (4 pound) boneless beef chuck roast; 2 cups chopped onions; 2 cups chopped carrots; 1 cup diced celery; 8 gingersnap cookies, crushed

Kate's Easy German Sauerbraten

This authentic German "sour" roast marinates in a flavorful blend of lemon, onion, garlic, juniper berries, cloves, and vinegar for at least 2 days and is cooked in a slow cooker.

56 hr 50 min total 30 min prep 8 hr 20 min cook 8 460 cal

Instructions

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1 Heat water, wine, vinegar, 1/2 onion, lemon, sugar, salt, garlic, cloves, bay leaves, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool, then pour into a resealable plastic bag. Add chuck roast and toss to evenly coat, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning roast twice a day.
2 Place 2 cups onions, carrots, and celery in a slow cooker. Remove roast from marinade; arrange on top of vegetables. Strain marinade; pour 2 1/2 cups over roast and reserve remaining marinade.
3 Cover slow cooker; cook on Low for 8 hours. Turn slow cooker off; transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl. Return vegetables to slow cooker; set aside.
4 Pour 3 cups cooking liquid (adding reserved marinade as needed to reach 3 cups liquid) into a saucepan; add gingersnaps. Heat over medium-high heat until gravy is thickened, about 10 minutes.
5 Slice roast; serve with vegetables and gravy.