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• #SAUERBRATEN CROCKPOT RECIPE FULL#

I think that balsamic vinegar would be outrageously good, but it wasn’t quite right for this meal. In keeping with a German flavor profile, I chose to use red wine vinegar. The roast gets tender and the flavors are well infused throughout the meat.Ī German pot roast has a sweet and sour combination – lighter on the sweet, heavier on the sour. I chose not to marinate the meat, but instead slow cooked it in a crock pot. Just like pot roast in America, recipes vary regionally and of course from family to family.įollowing my foray into research on German pot roast, I feel relatively comfortable with the recipe I have provided here. With a little research and some lucky hits on You Tube, I found that the typical German-style pot roast, sauerbraten, is customarily brined for several days in vinegar, wine and a few common spices. Was there really such a thing as “Bavarian” pot roast? Or was it a made-up name for a food item, sort of like “ Hawaiian Haystacks“? When I first encountered a recipe for this style of pot roast, I was skeptical about its authenticity. In honor of my German heritage, I decided to make something a bit German-ish: a German-Style Pot Roast, aka Bavarian Pot Roast or Saurbraten. They traded the Rhineland for the swamp land. They left the beauty of Germany and came into the wild, sweaty, bug biting, steaming hot summers of South Carolina. I feel really sorry for those poor Germans who came to the low country of South Carolina. My mom’s German ancestors settled in South Carolina.

My dad’s German ancestors settled in Canada and Wisconsin. Many of my ancestors, on both sides of my family, came from Germany. My roots not only go deep into American and British soil, they also go wildly deep into German soil as well. Yep, my roots go very deep in American soil. I do have a copy of a plat map of Hartford, Connecticut from when it was first settled and I can find family names on the map. The earliest ancestors I can find came from England to the American colonies in the early 1600’s, you know – on the Mayflower – and went on to settle in Massachusettes and Connecticut. I love finding out about my family and their past, where they came from, what their lives were like and what may have brought them to America. Well, actually, it is more than a hobby it is an addiction. Whether you call it German Pot Roast, Bavarian pot roast, or Sauerbratan, dinner is done in hours instead of days. In this recipe, the marinating process is replaced by the slow cooking process in a crock pot.

#SAUERBRATEN CROCKPOT RECIPE FULL#

Serves 5 to 7.Often marinated for days in vinegar and wine, German-Style Pot Roast is tangy, sweet and full of rich, beef flavor. Slice roast or break into large chunks, depending on cut and tenderness serve with sauce (sauce may be strained if you like). Cover and cook until sauce thickens somewhat, about 15 minutes. Stir gingersnaps into liquid mixture in slow cooker. When roast is tender and you're almost ready to serve, use two forks to transfer roast to serving platter. Cook until tender, 8 to 9 hours on LOW roast can cook up to 10 hours. Cook, stirring constantly, until sugar dissolves and mixture comes to a boil.

When roast is browned, transfer to slow cooker.Īdd broth, vinegar and brown sugar to Dutch oven. Tie juniper berries, cloves and bay leaf together in cheesecloth add spice bundle to slow cooker. While roast is browning, scatter half of the onions into slow cooker. Add roast, and brown well on all sides if the oil starts smoking, reduce heat slightly. In Dutch oven, heat oil over medium high heat until shimmering. Rinse roast, and pat dry with paper towels. If you prefer a smooth sauce, pass it through a wire mesh strainer, pressing on the onions, before serving.Ģ to 3 pound venison roast, preferably from the rump or round (1 to 1.5 kg)Ģ medium onions, sliced, divided into 2 portionsĪ small square of cheesecloth and a piece of kitchen stringġ0 gingersnaps, finely crushed (2 inch diameter) Tangy-sweet flavor of sauerbraten without all the fuss. This simpler version does not have to be marinated for several days.