Sour/Pickled Roast

Sauerbraten is one of the most famous German dishes. In this video I will show you that it is really easy to make an authentic German Sauerbraten with this foolproof recipe. The crucial ingredients for a perfect Sauerbraten are patience and some planning ahead, as the most important step is marinating the meat for 5 to 10 days before you want to cook it.
Sauerbraten 1920x1200


Angela Schofield
4.67 from 3 votes
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Main Course
Cuisine German
Servings 8 Portions



  • 4 - 5 pounds beef roast


  • 1/3 small head celery root
  • 2 small parsnips
  • 4 medium sized carrots
  • 2 large onions
  • 1 tbsp. garlic paste
  • 4 cloves
  • 5 bay leaves
  • 7 whole all-spice
  • 10 whole juniper berries
  • 1 tsp. salt
  • 1 tsp. coarse black pepper
  • 1 tsp. sugar
  • 4 cups red wine
  • 2 cups red wine vinegar


  • 2 tbsp. Butterschmalz or lard
  • 2 large onions
  • 2 tbsp. flour
  • 6 tbsp. honey
  • 1 cup beef broth


Step 1

  • Marinate the meat for about 5 to 10 days before you want to serve this dish.
  • Rinse the meat and pat dry with a paper towel.
  • Add the red wine vinegar and the red wine to a large bowl.
  • Add all spices and the garlic paste and mix well.
  • Coarsely chop the root vegetables and add them to the bowl as well.
  • Slice the onion and add half of the slices to the bowl.
  • Place the meat into the bowl and cover it with the other half of the onion slices.
  • The meat should be fully submerged in the liquid. If it is not, use a smaller bowl or add up to 2 cups of beef broth.
  • Cover the bowl airtight and let the meat marinate in the refrigerator for at least 5, and up to 10 days.

Step 2

  • Remove the meat from the marinade and pat dry.
  • Melt lard in a large pot.
  • Strain the vegetables from the liquid and set both aside.
  • Sear the meat on all sides.
  • Add the vegetable and about 2/3 of the liquid to the pot.
  • Stir the honey into the liquid and bring to a simmer.
  • Simmer for about 2 hours covered on medium high heat, turn the meat every half hour.
  • Remove the meat from the pan and strain the vegetables from the liquid. Discard the vegetables and set the liquid aside.
  • Melt butter in a pan, add the flour and brown.
  • De-glaze with the liquid, salt and pepper to taste.
  • Bring to a boil and simmer for about 10 min.
  • Add the meat back to the pot to keep warm until you serve it.
  • Serve with a vegetable dish and bread dumplings or Spätzle.
Authentic Sauerbraten Pin