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traditional german pot roast

German Sauerbraten

This traditional German Sauerbraten transforms tough chuck roast into melt-in-your-mouth perfection through a flavorful marinating process. The unique gingersnap gravy creates a velvety, slightly sweet sauce that perfectly complements the tangy beef. While it requires patience, this classic German dish delivers rich, complex flavors worth waiting for.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: German
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/2 pounds boneless beef chuck roast
  • 12 juniper berries
  • 1 1/2 cups red wine vinegar
  • 2 onions sliced into rings
  • 12 peppercorns
  • 6 whole cloves
  • 2 bay leaves
  • 1 cup boiling water
  • 2 teaspoons salt
  • 2 tablespoons shortening
  • 1 medium head of cabbage cut into 8 wedges
  • 12 gingersnap cookies crushed
  • 2 teaspoons sugar
  • toothpicks for securing cabbage wedges

Equipment

  • Large skillet
  • Plastic container with lid
  • Wooden spoons

Method
 

  1. Wipe the beef chuck roast with a damp cloth and place in a plastic container with a lid.
  2. Prepare the marinade by combining cloves, boiling water, bay leaves, salt, sliced onions, red wine vinegar, peppercorns, and juniper berries.
  3. Pour the marinade over the meat, cover, and refrigerate for 3 to 6 days. Turn the meat twice daily using wooden spoons, never piercing it with a fork.
  4. When ready to cook, remove the meat from the marinade but reserve the liquid for the gravy.
  5. Heat shortening in a large skillet and brown the meat on all sides until it develops a rich crust.
  6. Add the reserved marinade to the skillet, cover, and simmer for 2½ to 3 hours until the meat is fork-tender.
  7. Remove the meat and onions, keeping them warm while preparing the gravy.
  8. Strain the cooking liquid and add enough water to make 2½ cups. Return this liquid to the skillet.
  9. Secure the cabbage wedges with toothpicks and add them to the liquid in the skillet.
  10. Cover and simmer for 10 minutes until the cabbage softens but still has some bite.
  11. Stir in the crushed gingersnap cookies and sugar. Simmer for 3 more minutes until the cookies dissolve and thicken the gravy.
  12. Remove the toothpicks from the cabbage wedges and arrange the meat, cabbage, and gravy on a hot platter before serving.

Notes

For best results, marinate the beef for the full 6 days, turning it twice daily with wooden spoons to ensure even flavor absorption. Never pierce the meat with a fork during marination or cooking as this will cause the juices to escape. If you can't find juniper berries, substitute with a tablespoon of gin or a teaspoon of rosemary. This dish pairs wonderfully with spätzle, potato dumplings, or boiled potatoes to soak up the delicious gravy. Leftovers can be refrigerated for up to 4 days and often taste even better as the flavors continue to develop.