Oma's Quick German Sauerbraten
Browned and ready to pressure cook, this sauerbraten dinner will be ready in 60 minutes (pressure and release time).
Make Oma's German sauerbraten in a pressure cooker in order to have this traditional German dinner on your table in 2 hours rather than 5 days! And, it's WUNDERBAR!
And, it's so easy to make, especially using a pressure cooker. No marinating for days. Now, the results won't be the same in a side-by-side comparison, but if it's already 4 pm and you want dinner on the table at 6 pm, this is the one you make. It's tender. It's got that sauerbraten flavor. What's not to love?
The last time I had a pressure cooker was about 35 years ago. You know, the type that makes a mess on the ceiling!
My Facebook fans let me know that the modern ones are very, very safe and so much easier to use than the old ones.
This is the one that they recommended the most: the Instant Pot Duo. On Amazon, it has over 18,000 reviews at 4.7 out of 5 stars!
How could I buy anything else? Now, it's my new toy, I mean, tool, that I'm having so much fun with converting my German recipes.
Click the photo for more info ...
This Instant Pot Duo combines 7 kitchen appliances in 1: Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Marker and Warmer. I can't believe I lived most of my life without it!
Oma's German Sauerbraten Recipe
- 2 Tbsp oil, bacon fat, or butter
- approx 2 lb bottom round beef roast
- 2 onions, diced
- 2 carrots, diced
- 1 rib celery, diced
- ½ cup red wine vinegar
- ½ cup red wine
- ½ cup beef broth
- 4 bay leaves
- salt and lots of freshly ground pepper
- 1 tsp granulate sugar (optional)
- Put Instant Pot onto Sauté. Add oil, bacon fat, or butter and brown meat on all sides.
- Remove meat and add diced onions, carrots, and celery and sauté for a few minutes until slightly softened.
- Return meat. Add liquids and bay leaved. Sprinkle with about ½ tsp salt and lots of freshly ground pepper.
- Seal Instant Pot lid and set to manual, Hi pressure, 40 minutes.
- Do a 10 minutes natural pressure release and then a quick release.
- Remove meat and let rest, covered, while you make the gravy.
- Use an immersion blender to blend the veggies into the cooking liquid. Season with additional salt, freshly ground pepper, and sugar (if using.) If desired, you can thicken further with a cornstarch slurry (1 Tbsp cornstarch mixed with 1 Tbsp cold water)
- Makes 4 - 6 servings.
- If you wish you can brown the meat and veggies in a separate saucepan, deglaze with the liquids, and then put it all into the pressure cooker. Whichever is easier for you.
- Omit red wine vinegar and use ½ cup red wine and 1 cup beef broth for a less sour flavor.
Serving this pressure cooked sauerbraten with creamed Brussels sprouts and boiled potatoes. Traditional German dinner. Wunderbar!
A traditional German Sauerbraten is so easy to make, but it's NOT quick ... it takes time to marinate and to cook. One needs to plan several days for the marinating to take place. So, if you're wanting a sauerbraten dinner, but you didn't plan it in advance, using the pressure cooker will make it happen.
That's what I did above. While the meat was cooking I cooked the Brussels sprouts and the potatoes. I even had time to catch up on my Facebook posts. I started at 4 and we ate at 6. :)
Want a traditional marinated Sauerbraten?
That's what you see below ... and the link is there as well.
Traditionally marinated German Sauerbraten recipe from my Mutti. She even used the slow cooker to make it easier.
Mutti loved to use her slow cooker, so she converted the recipe she grew up with for the slow cooker. You can check it out here.
More Beef Recipes
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