Brandenburg Pot Roast (brandenburger Sauerbraten)

Brandenburg Pot Roast, also known as Brandenburger Sauerbraten, is a traditional German dish that features marinated beef roast cooked to perfection. The tangy and savory flavors make it a comforting and hearty meal, perfect for a cozy dinner at home.

Brandenburg Pot Roast (brandenburger Sauerbraten)

Ingredients

  • 3 lbs beef roast
  • 1 cup red wine vinegar
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1/4 cup sugar
  • 10 whole cloves
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups beef broth
  • 3 tbsp vegetable oil

Instructions

  1. In a large bowl, combine red wine vinegar, sliced onion, minced garlic, sugar, whole cloves, bay leaves, salt, and black pepper. Place the beef roast in the marinade, cover, and refrigerate for 2-3 days, turning the meat occasionally.
  2. After marinating, remove the beef roast from the marinade and pat dry with paper towels. Strain the marinade and reserve the liquid.
  3. In a Dutch oven, heat vegetable oil over medium-high heat. Sear the beef roast on all sides until browned.
  4. Pour the reserved marinade and beef broth over the beef roast. Bring to a boil, then reduce the heat to low, cover, and simmer for 3 hours or until the meat is tender.
  5. Once cooked, remove the beef roast from the pot and let it rest for 10 minutes before slicing.
  6. Strain the cooking liquid and serve it as a sauce alongside the sliced pot roast.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
3 hours
Total time:
3 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Dutch oven Large bowl Cutting board Knife

Tools

Meat thermometer Tongs Strainer

Serving suggestions

Serving Suggestions: Serve the Brandenburg Pot Roast with traditional German potato dumplings and braised red cabbage for an authentic meal experience.

Tips & tricks

Tips: For an even more intense flavor, marinate the beef roast for up to 5 days before cooking.

Cost

$30