5 from 2 reviews

This is not fast food. Marinating the roast for three days really allows the flavor to develop.


  • 34 lb pot roast
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 TBS granulated sugar
  • 2 tsp salt
  • 3 bay leaves
  • 10 peppercorns
  • 12 whole cloves
  • 1 medium carrot, sliced
  • 1 medium onion, sliced
  • 1/3 cup fat, such as Crisco
  • 1/4 cup all purpose flour
  • 1/3 cup water
  • 68 gingersnaps


  • Place the roast in a large, non reactive pot or crock.
  • Combine the vinegar, water sugar, salt and bay leaves, pepercorns and cloves in a saucepan.
  • Heat to boiling and then reduce the heat to a slow simmer. Simmer for 5 minutes.
  • Allow the marinade to cool completely and then pour it over the beef.
  • Arrange the sliced carrots and onions over the beef.
  • Cover and refrigerate. Turn the meat every 24 hours for three days.

To cook the Sauerbraten:

  • Remove the beef from the liquid and blot dry with paper towels.
  • Melt the fat in a Dutch oven over medium heat. (I used canola oil – about 1/4 cup).
  • When the oil is hot, add the meat and brown it slowly on all sides.
  • Strain the marinating liquid removing the spices, carrots and onions and add it to the pot with the meat.
  • Bring the liquid to a boil and then reduce to a simmer.
  • Cook for 3 – 4 hours or until the beef is very tender.
  • Mix the 1/4 cup flour with 1/3 cup water an stir into the juices around the beef. Stir and cook for about 15 to 20 minutes.
  • Remove the beef to a platter for cutting.
  • Crush the gingersnaps and add them to the gravy. Cook until blended. There will still be some pieces that don’t fully dissolve. This is fine.


Prep time includes marinating time of three days. You CAN make it after one day but it is not nearly as good.

Keywords: sauerbraten, pot roast