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A delicious plate of Sauer Roast, showcasing its rich flavors and gourmet presentation.

Sauer Roast

Sauer Roast is a delicious and hearty dish that combines vinegar and savory ingredients for a tender, flavorful roast, making it perfect for family dinners or gatherings.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup vinegar
  • 2 cups water
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 3-4 pieces bay leaves
  • 1 tablespoon whole peppercorns
  • 4-5 cloves whole cloves
  • 1 teaspoon thyme
  • to taste Salt and pepper
For the Roast
  • 3-4 pounds beef roast
  • 2 tablespoons vegetable oil
  • 1-2 tablespoons sugar (optional) To balance acidity
  • as needed Dumplings or potatoes for serving

Method
 

Marinating the Roast
  1. In a large bowl, combine vinegar, water, onion, garlic, bay leaves, peppercorns, cloves, thyme, salt, and pepper.
  2. Place the beef roast in the marinade and refrigerate for 3-5 days, turning it occasionally.
Cooking the Roast
  1. Remove the roast from the marinade and pat it dry.
  2. In a large pot, heat vegetable oil over medium heat. Brown the roast on all sides, then remove it from the pot.
  3. Strain the marinade to discard solids and return the liquid to the pot.
  4. Add the roast back to the pot, cover, and simmer over low heat for 2-3 hours until tender.
  5. If desired, add sugar to the sauce to balance the acidity.
Serving
  1. Serve hot, sliced into thick pieces, accompanied by dumplings or creamy mashed potatoes.
  2. Add a side of steamed vegetables for a complete meal.

Notes

Make sure to marinate the roast for the full 3-5 days for optimal flavor. Pat the roast dry before browning to achieve a nice crust. Taste the sauce before serving; adjust the seasoning with salt, pepper, or sugar as needed. Serve with a side salad for added freshness. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for 2-3 months.