An easy sauerbraten recipe is perfect for a pot roast dinner on a lazy weekend. Cooked in OXO’s new stainless steel casserole pot, making this a one pot dinner recipe, sauerbraten is sure to become a favorite family dinner recipe. Thank you to OXO for providing me with the pot for this recipe!
For years I struggled to cook pot roast. I did the basic, slow cooker pot roast recipe with carrots and potatoes and it was pretty boring. Then I discovered this delicious slow cooker pot roast with biscuit topping recipe and it became a family favorite. It gets a little boring eating the same pot roast recipe, though. So I decided I wanted to make sauerbraten, which is basically a German pot roast recipe. I’ve never had it before making so I can’t vouch for the authenticity of the recipe, but I can for it’s absolute deliciousness.
This is a very easy sauerbraten recipe but it does take time. The meat has to sit in the marinade for three days and then then roast cooks in the oven for 3 hours. Make sure to plan ahead when you cook this. Aside from being amazingly yummy, this is also a one pot meal. Score! I make it in a 5 quart pot and this time I made it in OXO’s brand new Stainless Steel Pro 5 quart Casserole. I am in love with this pot! Aside from having plenty of room for big batch recipes, it is also oven proof up to 430 degrees. Plus it’s dishwasher safe for easy clean up. I’ve used it almost every day since it arrived for making chili and soup.
Three days before you want sauerbraten for dinner, make the marinade. Everyone will complain about the house stinking from the vinegars but ignore them. It’s worth it! I used Young Living clove essential oil (see why I love essential oils here and see note below about cooking with essential oils*!) in the marinade but you can use ground or whole cloves as well. Once the marinade is cool, submerge the roast, put on the top and put it in the refrigerator for 3 days.
This is what the roast looks like after 3 days of soaking in goodness! You don’t need to remove the marinade, I just did it for a photo. Just put the pot right in the oven.
The roast needs to cook for 3-4 hours. I tend to go closer to 3 because I don’t like the meat too well done. Remove the roast to a platter and put the pot with the marinade on the stove. Now it’s time to add the secret ingredient – crushed ginger snap cookies! Make sure to finely ground them in to crumbs to avoid lumps. Add the crumbs to the sauce and let it cook for a few minutes and you get …
… this! A gorgeous gravy with a crazy delicious flavor. I leave it thick and chunky with the carrots and onion but you can strain them out if you prefer. Serve the sauerbraten with roasted Brussels sprouts and boiled potatoes for an amazing meal.
Make sure to check out the rest of the OXO Stainless Steel Pro cookware. They also have a new line of non-stick cookware as well.
- 2 cups water
- 1 cup red wine vinegar
- 1 cup cider vinegar
- 1 cup chopped onion
- ¼ cup chopped carrot
- ½ teaspoon black pepper
- ½ teaspoon dried mustard or prepared mustard
- 1 drop Young Living clove essential oil*
- 3.5 lb bottom round
- ⅓ cup sugar
- 18 ginger snap cookies, finely crushed
- In an OXO pot with the lid on, bring the water, vinegars, onion, carrot, pepper, and mustard to a boil. Turn the heat down and simmer for 10 minutes. Remove from stove and allow to cool.
- Once cool, add 1 drop of clove essential oil. Submerge the roast in the marinade. Cover and refrigerate for 3 days.
- Preheat the oven to 325 degrees. Set the roast out and let it warm up a bit. Once the oven is ready, stir in the sugar. Put the pot in with the cover on and cook for 3 hours or until the roast is cooked through.
- Once the roast is done, remove from the oven. Carefully move the roast on to a plate.
- Put the pot on the stove over medium high heat and add the gingersnap cookie crumbs. Stir to combine and cook until thickened, which will only take a few minutes.
- You can strain the gravy if desired. Return the roast back to the pot, cover with gravy and serve.
** A note about cooking with essential oils**
Not all essential oils are edible. Due to lack of purity, 98% of essential oils sold should NOT be ingested. An edible essential oil will be labeled “therapeutic-grade” and have a “Supplement Facts” box on the label showing the nutritional value – do NOT use just any brand of essential oil for cooking/flavoring foods. Be sure to use pure oils from reliable sources, not synthetic scents or flavorings. Young Living oils are safe for ingestion and cooking!
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