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Oma's Sauerbraten Recipe: Slow-Cooked Marinated Beef with Gravy

Sauerbraten was always a Sunday favorite at my Mutti’s house. Now I’m sharing her slow-cooked marinated beef so you can enjoy real it too.

Ingredients:

For The Marinade:

• 4 pounds (1.8 kilograms) beef roast (chuck, rump, or round)
• salt and freshly ground black pepper, to taste
• 1 cup (240 milliliters) red wine vinegar
• 1 cup (240 milliliters) red wine
• 4 bay leaves
• 12 peppercorns
• 4 whole cloves
• 1 large onion, sliced

For Cooking:

• 2-3 tablespoons  (26-39 grams) bacon fat, (28-42 grams) butter, or (30-45 milliliters) oil
• 2 carrots, sliced
• 1 large onion, sliced
• 1 celery stalk, sliced
• 1 cup (240 milliliters) beef broth
• 2 tablespoons (16 grams) cornstarch
• 1 cup (240 grams) sour cream (optional)

Instructions:

For Marinading:

1. Trim and discard any excess fat from the roast and sprinkle it with salt and pepper.
2. Place the roast in a large non-metallic bowl, such as ceramic or glass, or into a large sealable plastic bag set in a bowl in case it leaks.
3. Add the vinegar, wine, bay leaves, peppercorns, cloves, and sliced onion. Add enough water to cover the roast.
4. Tightly cover the bowl (or seal the bag) and refrigerate for 3 to 5 days, turning the roast once or twice every day.

For Cooking:

1. Drain the meat, reserving the marinade. Wipe the meat with paper towels to dry.
2. In a deep saucepan or Dutch oven, heat the bacon fat over medium-high heat.
3. Brown the roast on all sides. Remove the roast and place it on a plate.
4. Add the carrots, onions, and celery to the saucepan, and brown slightly.
5. Add the broth and 1 cup (240 milliliters) strained reserved marinade (see Tips below) and stir to loosen the browned bits at the bottom.
6. Place the roast back into the saucepan and spoon some of the liquid over the meat.
7. Bring to a simmer, cover, and cook on low heat for about 2 to 3 hours. Or, cover and place in a 350°F (180°C) oven for 2 to 3 hours.
8. Remove the roast from the pan and strain the cooking liquid into a small saucepan. Bring to a simmer.
9. Mix the cornstarch with a bit of cold water and slowly add just enough to the simmering liquid until thickened. Remove from the heat and stir in the sour cream. Season with additional salt and pepper, if needed.
10. Slice the roast and serve with gravy, potato dumplings and red cabbage!

Notes/Hints:

• Add 1 teaspoon (2 grams) juniper berries to the marinade if you like. 
• Apple cider vinegar can be substituted for the red wine vinegar.
• I like using a mix of butter and light olive oil to brown the meat.
• For a milder flavor, use 2 cups broth instead of marinade for cooking. Then adjust next time if you want it tangier.
• For extra spice, coat the meat in mustard the night before cooking.
• You can use your pressure cooker to make a sauerbraten in just 2 hours. 

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Unless otherwise noted recipe, images and content © Just like Oma | justlikeoma.com 

Updated on January 4, 2026