Slow Cooked German Sauerbraten


Slow Cooked German Sauerbraten

For fans of traditional German food, here's a recipe you're sure to love. This Slow Cooked German Sauerbraten recipe requires a little planning, but not a lot of work in the kitchen. Let it marinate in the fridge for several days before placing in the slow cooker where it cooks to perfect tenderness. This old-country sour roast dish features onions, carrots and golden raisins for its supporting cast. It's easy slow cooker recipes like this one that prove that good things are worth the wait!


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Preparation Time15 min

Chilling Time72 hr

Cooking Time8 hr

Cooking MethodSlow Cooker


  • 2 cups cider vinegar
  • 1 cup packed dark brown sugar
  • 2 large onions, sliced (about 2 cups)
  • 2 large carrots, cut into 2-inch pieces (about 1 cup)
  • 10 gingersnap cookies, crushed
  • 1 can (10 1/2 ounces) Campbell's® Condensed Beef Consommé
  • Bouquet Garni
  • 1 cup water
  • 1 boneless beef rump roast (about 4 to 5 pounds)
  • 2 tablespoons vegetable oil
  • 1 cup Burgundy or other dry red wine
  • 1/2 cup golden raisins
  • 1/2 cup sour cream (optional)


  1. Heat the vinegar, brown sugar, onions, carrots, gingersnaps, consommé and Bouquet Garni in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the water and let cool to room temperature.

  2. Place the beef in a large nonmetallic bowl. Add the vinegar mixture and turn to coat. Cover and refrigerate for about 72 hours, turning the beef over in the vinegar mixture 1 to 2 times per day.

  3. Remove the beef from the bowl and pat dry with paper towels. Reserve the vinegar mixture.

  4. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet and place it into a 6-quart slow cooker.

  5. Add the wine to the skillet and heat to a boil, stirring often. Pour the wine and the reserved vinegar mixture over the beef.

  6. Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Stir in the raisins and the sour cream, if desired.

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I have been making a wonderful sauerbraten for over 50 years, and I can tell you that the ginger snaps should be in the gravy AFTER the meat is cooked, and not in the marinade. Also, I do not use brown sugar since the ginger snaps add enough sweetness. Pickling spice should be used which include juniper berries, as well as pepper corns and bay leaves in the marinade. There are other differences but those are the most important.

The bouquet garni [buk ani] (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or stem), celeriac, leek, onion and parsley root are sometimes included in the bouquet. Wikipedia

What's in the Bouquet Garni?

Its a browning & seasoning sauce for meat, gravy & stew


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