Crock Pot Sauerbraten

Prep Time
Cook Time
5h 10m
Ready In

""Got this out of an old WW magazine. I love Sauerbraten and this one is delicious. My Quick Sauerbraten has lots more fat and calories it's excellent too. It says the longer you let this savory German specialty marinate, the sharper its flavor will be. Serve it over boiled potatoes, spaetzle, or no-yolk egg noodles. Cooking time does not include marinating time. Magazine shows: 140 cal, 3 g fat, 45 mg chol, 56 mg Sod, 10 g Carb, 2 g Fib, 18 g Prot, 26 mg Calc" Cook time does not include marinating time. This needs 1-3 days to marinate."

Original is 8 servings


  • Serving Size: 1 (187.6 g)
  • Calories 187.8
  • Total Fat - 9.3 g
  • Saturated Fat - 3 g
  • Cholesterol - 53.6 mg
  • Sodium - 114.7 mg
  • Total Carbohydrate - 6.2 g
  • Dietary Fiber - 1.5 g
  • Sugars - 2.5 g
  • Protein - 18.1 g
  • Calcium - 36 mg
  • Iron - 1 mg
  • Vitamin C - 4.5 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.

Step 2

Let cool, then pour into a large zip-close plastic bag; add the beef.

Step 3

Seal the bag, squeezing out the air; turn to coat the beef.

Step 4

Refrigerate 1-3 days, turning the bag about every 8 hours.

Step 5

Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.

Step 6

Cover and cook on high until the beef is tender, 4-5 hours.

Step 7

With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.

Step 8

Cover loosely with foil and let stand while making the sauce.

Step 9

Skim off and discard any fat that has risen to the surface of the cooking liquid.

Step 10

Discard the bay leaves.

Step 11

Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.

Step 12

If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.

Step 13

Pour over the beef and vegetables.


No special items needed.

3 Reviews


Absolutely delish! Served this with homemade spaetzle and red cabbage. Like Mike said, a little more sour than others, and we loved it that way. Easy to make on slow cooker mode in the Instant Pot. We found the gingersnaps interesting, and tried the sauce before and after adding them. Way better after adding them! Thanks, Teresa!


review by:
(4 Nov 2021)


We enjoyed this with green beans and rolls. I used a different beef roast (bottom round) and forgot about the marinating. A good dinner. Thanks for sharing!


review by:
(8 Oct 2016)


I couldn't find a rump roast or even a bottom round at any of my regular stores and didn't want to go downtown to a real meat market, so I subbed a pork shoulder (Boston) roast which is what I usually make sauerbraten with. Worked perfectly. Lots more "sour" in this than my regular recipe. Loved the addition of a parsnip. And we love ginger snap gravy. Thanks for sharing this.


review by:
(16 Feb 2016)

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