Oma's Slow-Cooked Marinated Beef With Gravy (Sauerbraten)

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: December 06, 2012, Updated: April 27, 2025

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.

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This traditional German sauerbraten made in a slow cooker (or stove top) has an amazing gravy, either with or without gingersnaps.

This sauerbraten recipe comes straight from my Mutti’s handwritten cookbook. While it takes time to prepare, the process is simple and so worth it.

Whether you use a slow cooker, stovetop, or oven, the results are the same: deeply flavorful, melt-in-your-mouth beef that’s a favorite in German homes and restaurants alike. Just plan ahead for a few days of marinating, and you’ll be rewarded with German food at its best.

Top Tips For Best Results

1. Marinate Thoroughly: Allow 3–5 days for deep flavor development
2. Choose the Right Vinegar: Red wine vinegar or a mix with wine adds depth
3. Rest Before Slicing: Let the meat rest post-cooking for juiciness
4. Gingersnap Gravy: For a southern German twist, add crushed gingersnaps to the gravy

Why Do Some Recipes Add Gingersnaps?

In southern Germany, sauerbraten is made with a gingersnap gravy, traditionally using lebkuchen, the same Christmas cookies! You can even buy lebkuchen made just for this. In America, gingersnaps are the easy swap.

In northern Germany though, like my Mutti made it, no cookies are used, just seasonings and a bit of cornstarch or flour. No sweetness, just pure, hearty flavor. It’s still my favorite way too!

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The History Of Sauerbraten

The origins of sauerbraten date back to medieval Germany, where marinating meat in vinegar and spices was a preservation method. Legend has it that Julius Caesar inspired the recipe, but its modern form evolved in Germany.

Over time, sauerbraten became a signature dish, served during holidays and special occasions. Regional variations, such as adding lebkuchen in the Rhineland, showcase the diversity of this classic.

Don't Have Time To Marinate?

Here I've already browned the roast and am about to close and seal the cover of my Instant Pot Pressure Cooker. Go to the recipe here >

It won't be identical to a marinated roast, but if you've got a sauerbraten craving and want it for dinner tonight, it'll be the pressure cooker method. WUNDERBAR!

How To Make Traditional Sauerbraten

(Find the printable recipe with measurements in the recipe card below.)

The first step is to marinate the beef in a vinegar mixture. To do this, I use a Ziploc bag which makes turning the meat daily an easy task. I place that into a bowl or, as shown here, in a super large measuring cup. Why? Just in case the bag breaks!

If you wish, you can use a ceramic or glass bowl.

Put the seasoned meat into the bag. Add the vinegar, wine, bay leaves, peppercorns, cloves and onion slices. Add extra water to cover, if needed.

Marinating the meat for 3 to 5 days is a must for tender and flavorful meat.

Now put the whole thing into the fridge and turn the meat, once or twice daily. Plan on doing this for 3 to 5 days for the best flavor.

Then, it's time to get a nice sear on the meat. This seals in the juices and builds flavor, not only for the meat, but for the gravy, as well.

Drain the meat, keeping the marinade. In a large saucepan, brown the meat in fat (bacon fat really is the best) on all sides. 

Browning the meat seals in the juices and builds the flavor.

Add the carrots, onions, and celery. Brown these a bit as well.

Now, you get to choose how you want to actually cook the meat. Either, add the liquid (some marinade and some beef stock or broth) to the saucepan, cover, and simmer for about 3 hours on the stove top or into the oven at 350° for 2 to 3 hours.

Or put the meat and the rest of the contents of the saucepan, including those wonderful brown bits from the bottom into the slow cooker. Add the liquid. Cover and set for 7 to 8 hours on low. This is my favorite way and the one I learned from my Mutti.

Then it's time to make the gravy (with or without gingersnaps) and slice roast, ready to serve.

Authentic German Sauerbraten (marinated beef) served with potato dumplings and red cabbage. And, lots of gravy!

What To Serve With Sauerbraten?

Sauerbraten shines when paired with traditional German side dishes. Here are some favorites:

• Potato dumplings (kartoffelknödel): perfect for sopping up the wonderful gravy
• Spätzle: those little homemade egg noodles popular in southern Germany
• Boiled potatoes (salzkartoffeln):perfect for mashing into that gravy!
• Red cabbage (rotkohl): mades a great side, along with some applesauce
• Potato pancakes (kartoffelpuffer): make a delicious, slightly different side dish

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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.

Prep Time:

15 minutes

Cook Time:

8.5 hours

Total Time:

3-5 days

Servings:

8-10 servings

Ingredients:

• 4 pounds (1.8 kg) beef roast (chuck, rump, or round)
• 1 teaspoon salt
• 1 cup (240 ml) red wine vinegar
• 1 cup (240 ml) red wine
• 4 bay leaves
• 2 large onions, sliced
• 12 peppercorns
• 4 whole cloves
• 2 - 3 tablespoons (30 - 45 ml) bacon fat, butter, or oil for browning
• 2 carrots, sliced
• 1 rib celery, sliced
• 1 - 2 cups (240 - 480 ml) beef broth (see hints below)
• for north German-style: 2 tablespoons cornstarch
• for south German-style: 10 crushed gingersnap cookies
• 1 cup (240 g) sour cream (optional)
• salt and freshly ground black pepper

Instructions:

1. Trim any excess fat from the roast and sprinkle with salt and pepper.
2. Place roast in a large nonmetallic bowl, such as ceramic or glass or into a sealable plastic bag that's been placed into a bowl in case it should leak. Add vinegar, wine, bay leaves, peppercorns, cloves and one sliced onion. Add water to cover.
3. Tightly cover bowl (or seal bag) and refrigerate for 3 to 5 days, turning once or twice every day.
4. Drain meat, reserving marinade, see hints below. Wipe meat with paper towels to dry.
5. In a deep saucepan or a Dutch oven, put about 2 to 3 tablespoons bacon fat, butter, or oil to brown meat over medium-high heat.
6. Brown roast on all sides. Remove roast to slow cooker, if using, or place on a plate.
7. Add carrots, onions, and celery to saucepan. Brown slightly. Add 1 cup broth and 1 cup strained reserved marinade (see hints below) and stir to loosen the browned bits at the bottom.
8. Either pour contents of saucepan over the meat in the slow cooker, if using, or place the meat back into the saucepan, spooning some of the liquid over the meat.
9. For the slow cooker, cook covered on low for about 7 to 8 hours. On the stove top, simmer covered on low heat, taking about 2 to 3 hours. Or place covered in 350°F oven for 2 to 3 hours,
10. Remove meat and strain the cooking liquid into a small saucepan. 
11. Northern German-style: make a cornstarch slurry by mixing with a bit of cold water in a small bowl. Slowly add just enough to the simmering cooking liquid until thickened for gravy. Remove from heat and stir in sour cream (if using). 
12. Southern German-style: stir in crushed gingersnaps and stirring, simmer until slightly thickened, adding a bit of cornstarch slurry if needed. Season with additional salt and pepper if needed.
13. Slice meat and serve with gravy and potato dumplings and red cabbage!

Notes/Hints:

• Add 1 teaspoon juniper berries to the marinade if you like.
• Apple cider vinegar works instead of 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. 

*  *  *  *  *

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

Recipe updated: April 27, 2025

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.