Go Back

Slow Cooker Sauerbraten Beef

A tangy, tender German-style pot roast cooked low and slow in a rich vinegar and spice marinade, finished with a gingersnap gravy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: European, German
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Marinade & Roast
  • 1 beef rump roast (3–4 lb)
  • 2 cups beef broth
  • 1 cup red wine vinegar
  • 1 cup red wine optional
  • 2 onions sliced
  • 2 carrots chopped
  • 2 cloves garlic smashed
  • 1 bay leaf
  • 6 whole cloves
  • 6 peppercorns
  • 1 tsp mustard seeds
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp brown sugar
Gravy
  • 10 gingersnap cookies crushed
  • 2 tbsp cornstarch optional
  • 2 tbsp cold water for cornstarch slurry

Equipment

  • Slow cooker
  • Mixing bowls
  • Fine-mesh sieve
  • Saucepan

Method
 

  1. Combine all marinade ingredients in a large bowl or zip-top bag.
  2. Add beef roast to the marinade, cover, and refrigerate for 12–48 hours, turning occasionally.
  3. Transfer beef and marinade to the slow cooker. Cook on LOW for 8–9 hours or HIGH for 4–5 hours.
  4. Remove beef and strain cooking liquid into a saucepan; discard solids.
  5. Bring liquid to a simmer, then stir in crushed gingersnaps to thicken the sauce.
  6. If desired, whisk cornstarch and water together and stir into sauce for added thickness.
  7. Slice beef against the grain and serve with gravy.

Notes

For deeper flavor, marinate up to 3 days. Serve with spaetzle, mashed potatoes, or red cabbage.