Sauerbraten
Crockpot style
with step by step pictures

In Germany, the Sauerbraten method was often used in cooking Venison or other game, as the spices and vinegar took away the “wild” taste of the meat. Most of us make it with beef, these days, and so did Grandma Block.

She often prepared this when children and grandchildren were coming to visit. We all loved it. She bought a lean roast, not too big to fit into her marinating crock, poured the spices and wine over it, and let it sit on a shelf in her cool basement for several days, turning the roast each day to be sure all sides of it were well “soaked.”

simple recipe without the pictures

Ingredients;
4-pound lean beef roast
1 cup flour

Marinade;
2 C. red wine vinegar
2 C. red wine
2 C. water
1 large onion, sliced
2 bay leaves,
3 cloves,
10 peppercorns
or *sauerbraten gewurtz sauerbraten spice

gravy
20 gingersnaps

You will need:
A large crock or bowl for marinating the roast
or a plastic container with a lid.
A large, tightly-covered kettle or Dutch Oven for cooking

Here is the first Step to assemble your ingredients.
We have 2 cups water, 2 cups red wine and 2 cups red wine vinegar.
a 4 lb beef roast. You can use round, chuck any kind of roast really.
This is a package of Sauerbraten Gewurtz ( spice) that I got from the Germandeli.com.

You can also use 2 bay leaves, 3 cloves, and 10 peppercorns.

Here I have added the water, vinegar and wine, sauerbraten spice and a sliced onion.
Heat the marinade to a simmer, then turn off and cool.

My grandma used a crock, but also a plastic container or stainless metal container works well.

This goes into the fridge for 3 to 5 days

Go here to Show how to Cook the Sauerbraten