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Authentic Slow Cooker Sauerbraten Beef

Tender, slow-cooked beef marinated in vinegar, wine, and aromatic spices. Perfect for a gourmet German dinner with rich, flavorful sauce.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: European, German, Gourmet
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Beef & Marinade
  • 3-4 lb beef roast chuck or bottom round
  • 2 cups red wine
  • 1 cup red wine vinegar or apple cider vinegar
  • 1 large onion sliced
  • 2 carrots sliced
  • 2 stalks celery sliced
  • 3 cloves garlic minced
  • 2-3 bay leaves
  • 5-6 whole cloves
  • 5-6 juniper berries
  • 1-2 tbsp sugar or molasses
  • 1-2 cups beef broth optional, to cover
  • 1-2 slices or tbsp Lebkuchen or cornstarch for thickening, optional

Equipment

  • Slow cooker
  • Dutch oven (optional for searing)
  • Measuring cups
  • Knife
  • Cutting board

Method
 

  1. Combine red wine, vinegar, sliced onion, carrots, celery, garlic, bay leaves, cloves, juniper berries, and sugar in a container.
  2. Submerge beef in the marinade, cover, and refrigerate 24–48 hours, turning occasionally.
  3. Remove beef, pat dry, and sear in olive oil until browned on all sides.
  4. Place sliced vegetables in slow cooker; layer seared beef on top.
  5. Strain marinade over beef; add broth if needed to cover half the roast.
  6. Cook on low 8–10 hours or high 5–6 hours until beef is tender.
  7. Remove beef; optionally thicken sauce with Lebkuchen crumbs or cornstarch slurry.
  8. Slice beef and serve with sauce and traditional sides.

Notes

For extra depth, garnish with fresh thyme or serve with red cabbage and potato dumplings. Sauerbraten tastes even better the next day as flavors meld.