Simple German Sauerbraten

Follow our step-by-step guide on how to make Simple German Sauerbraten.

1. Step 1

   Begin by heating a saucepan over medium heat and combine water, red wine, cider vinegar, diced onion, lemon slices, sugar, salt, garlic, whole cloves, bay leaves, juniper berries (if desired), and peppercorns.

2. Step 2

   Stir until the sugar dissolves, which should take about five minutes.

3. Step 3

   Once the marinade has cooled, transfer it into a resealable plastic bag.

4. Step 4

   Add the chuck roast, ensuring it is thoroughly coated.

5. Step 5

   Remove excess air from the bag and seal it tightly.

6. Step 6

   Let the roast marinate in the refrigerator for two to three days, turning it twice daily for maximum flavor infusion.

7. Step 7

   On the day of cooking, layer chopped onions, carrots, and celery in a slow cooker.

8. Step 8

   Take the roast out of the marinade and place it atop the vegetables.

9. Step 9

   Strain the marinade and pour 2 1/2 cups over the roast, setting aside any leftover marinade.

10. Step 10

    Cover the slow cooker and let it work its magic on low heat for eight hours.

11. Step 11

    When the cooking time is up, turn off the slow cooker and carefully transfer the roast to a cutting board, covering it with aluminum foil to keep it warm.

12. Step 12

    Strain the cooking liquid into a large bowl and return the vegetables to the slow cooker for a final touch.

13. Step 13

    In a separate saucepan, mix three cups of the cooking liquid (adding reserved marinade as needed) with crushed gingersnap cookies.

14. Step 14

    Heat this mixture over medium-high heat until it thickens, which should take around ten minutes.

15. Step 15

    Finally, slice the roast and serve it alongside the tender vegetables and rich gravy, creating a comforting meal that tells a story of warmth and flavor.