Slow-Cooked Bavarian Sauerbraten with Gingersnap Gravy
Celebrate Oktoberfest with this traditional Bavarian dish that brings the flavors of Germany right to your dinner table. This Slow-Cooked Bavarian Sauerbraten is marinated for three days in a robust mixture of vinegar, onions, and aromatic spices, allowing the beef to absorb all the rich flavors. The slow cooking process results in a tender, melt-in-your-mouth roast that is enhanced by a unique gingersnap gravy. Perfect served over buttery noodles or fluffy Spaetzle, it’s the ideal centerpiece for your festive gathering, making it surprisingly effortless to prepare and deliciously satisfying.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Water
1 1/4 cups (as needed)
Cider vinegar
1 cup (as needed)
Onion
1 (coarsely chopped)
Lemon
1 (cut into 8 wedges)
Bay leaves
2 (as needed)
Salt
1 1/2 teaspoons (as needed)
Peppercorn
1/2 teaspoon (as needed)
Whole cloves
1/2 teaspoon (as needed)
Lean top round roast
4-4 1/2 lbs (as needed)
Brown sugar
1/4 cup (as needed)
Gingersnaps
12 (crushed)
Water
1/4 cup (as needed for slurry)
Flour
1 tablespoon (as needed)
Instructions
1
In a large saucepan, combine water, cider vinegar, chopped onion, lemon wedges, bay leaves, salt, peppercorns, and whole cloves. Bring to a boil, then remove from heat and allow to cool completely.
2
Place the lean top round roast into a glass 9x13 inch baking dish. Pour the cooled marinade over the meat. Cover with plastic wrap and refrigerate for three days, turning the beef twice daily to ensure even marination.
3
After marinating, remove the beef from the marinade and place it in a 7-8 quart slow cooker. Strain the marinade and pour it over the beef in the slow cooker.
4
Set the slow cooker to low and cook for 6-7 hours, or until the beef is tender and begins to fall apart at the edges.
5
Once cooked, carefully remove the beef to a platter and slice it into 1/4 inch thick slices. Set aside.
6
Strain the liquid from the slow cooker and return it to the pot. Set the cooker to high. Stir in the brown sugar and crushed gingersnaps, mixing until dissolved.
7
In a small bowl, combine flour with 1/4 cup of water to create a slurry. Stir this into the strained liquid. Cook on high for an additional 5 minutes while stirring until the gravy thickens.
8
Return the sliced beef to the thicker gravy, cover, and cook on high for another 30 minutes to infuse the flavors. Serve hot with noodles or Spaetzle for a hearty meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Cooked Bavarian Sauerbraten?
It is a traditional German pot roast that is marinated for several days and slow-cooked until tender, served with a signature sweet and sour gingersnap gravy.
What cut of meat is best for this recipe?
This recipe recommends using a 4 to 4.5 lb lean top round roast for the best results.
How long does the beef need to marinate?
The beef should be marinated in the refrigerator for exactly three days to allow the flavors to penetrate the meat.
What are the main ingredients in the Sauerbraten marinade?
The marinade consists of water, cider vinegar, coarsely chopped onion, lemon wedges, bay leaves, salt, peppercorns, and whole cloves.
Do I need to turn the meat while it is marinating?
Yes, you should turn the beef twice daily during the three-day marination period to ensure even flavor distribution.
What type of container should I use for marinating?
It is best to use a glass 9x13 inch baking dish to prevent the vinegar from reacting with the container.
Can I pour the hot marinade directly over the meat?
No, you must bring the marinade to a boil and then let it cool completely before pouring it over the roast.
How long do I cook the Sauerbraten in the slow cooker?
The beef should be cooked on the low setting for 6 to 7 hours until it is tender and falling apart at the edges.
What size slow cooker is needed for this recipe?
A 7-8 quart slow cooker is recommended to accommodate the roast and the marinade.
How do I prepare the gingersnap gravy?
After cooking, strain the liquid, return it to the cooker on high, then stir in brown sugar, crushed gingersnaps, and a flour slurry.
Why are gingersnaps used in the gravy?
Gingersnaps add a unique spice flavor and act as a thickening agent for the traditional Bavarian sauce.
How do I make the flour slurry for thickening?
Combine 1 tablespoon of flour with 1/4 cup of water in a small bowl until smooth, then stir it into the hot liquid.
How should the beef be sliced for serving?
The cooked roast should be sliced into 1/4 inch thick slices before being returned to the gravy.
What is the purpose of returning the meat to the gravy?
Returning the sliced meat to the thickened gravy for 30 minutes on high allows the flavors to fully infuse the beef.
What are the best side dishes for Sauerbraten?
This dish is traditionally served with buttery noodles or fluffy German Spaetzle.
Is the onion from the marinade kept in the final dish?
No, the marinade is strained twice—once before cooking and once before making the gravy—to ensure a smooth sauce.
Can I substitute the cider vinegar?
Cider vinegar is preferred for its specific tang, but other vinegars may change the authentic Bavarian flavor profile.
How do I know the beef is fully marinated?
The three-day timeframe and the twice-daily turning ensure the meat is properly marinated throughout.
What spices give Sauerbraten its aromatic scent?
The aromatic profile comes from the combination of bay leaves, whole cloves, and peppercorns in the marinade.
Does the recipe use sugar?
Yes, 1/4 cup of brown sugar is used to balance the acidity of the vinegar in the gravy.
How many gingersnaps are required?
The recipe calls for 12 crushed gingersnaps to achieve the correct flavor and consistency.
Can I use lemon juice instead of lemon wedges?
The recipe calls for one lemon cut into 8 wedges to provide both juice and oils from the zest during marination.
Is this recipe suitable for an Oktoberfest party?
Yes, it is a quintessential Oktoberfest dish that is perfect for festive German gatherings.
Do I cook the meat on high or low?
The initial cook time is 6-7 hours on low, but the gravy thickening and final infusion steps are done on high.
Can I add more water to the gravy?
The recipe uses 1/4 cup of water for the slurry, but you should only add more if the gravy becomes too thick for your preference.
How do I crush the gingersnaps?
You can crush them by placing them in a plastic bag and using a rolling pin until they are fine crumbs.
Is the roast covered during cooking?
Yes, the slow cooker should remain covered to maintain heat and moisture throughout the process.
What should I do with the bay leaves and cloves?
These should be strained out of the marinade before the gravy is finished so they are not served.
How many people does this recipe serve?
With a 4-4.5 lb roast, this dish typically serves 6 to 8 people depending on portion sizes.
Can I skip the marinating time if I am in a hurry?
No, the three-day marination is essential for the meat's texture and the traditional sweet-and-sour flavor of Sauerbraten.