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An easy sauerbraten recipe is perfect for a pot roast dinner on a lazy weekend.  This a one pot dinner recipe is sure to become a favorite family dinner recipe.  

Tired of your boring pot roast recipe? Try this easy German pot roast, or Sauerbraten recipe for an easy dinner!

Pot roast is one of those popular dinner recipes that everyone takes for granted. Just throw the meat in the slow cooker with some carrots and potatoes and it’s good. Except it is not good at all. For years I struggled to cook pot roast. This delicious slow cooker pot roast with biscuit topping recipe became a family favorite.  It gets a little boring eating the same pot roast recipe, though.  

If you are getting bored with your pot roast recipe, then you will love sauerbraten, which is basically a German pot roast recipe.  I’ve never had authentic sauerbraten  so I can’t vouch for the authenticity of the recipe, but I can promise it is absolutely delicious.

Easy Sauerbraten Recipe


How Long Does It Take to Make Sauerbraten?

Sauerbraten is easy to make, but it does take time. You have to plan ahead. The meat has to sit in a marinade for three days. Then the roast cooks in the oven for 3 hours. Make sure to plan ahead when you cook this.

Saurbraten is An Easy One Pot Meal

Aside from being amazingly yummy, this is also a one pot meal. Score! You can marinate the meat and then roast it in the same pot. You want a 5 quart or so pot with a lid for this recipe.  If you don’t have a lid, you can cover the pot with aluminum foil while it marinates.

Tired of your boring pot roast recipe? Try this easy German pot roast, or Sauerbraten recipe for an easy dinner!

How To Make Saurbraten

Marinate the Roast for Three Days

Three days before you want to eat sauerbraten for dinner, make the marinade. Everyone will complain about the house stinking from the vinegar but ignore them. It’s worth it!  Once the marinade is cool, submerge the roast, put on the top and put it in the refrigerator for 3 days.

Roast the Meat in the Marinade

This is what the roast looks like after 3 days of soaking in goodness! You don’t need to remove the marinade before cooking, I just did it for a photo. Just put the pot right in the oven three hours before you want it ready to eat. 

The roast needs to cook for 3-4 hours. After the roast is cooked through, remove it to a platter. Leave the liquid in the pot and put it on the stove. 

Easy Sauerbraten Recipe

Make the Saurbraten Gravy with Ginger Snap Cookies

Now it’s time to add the secret ingredient – crushed ginger snap cookies! Make sure to finely ground them in to crumbs to avoid lumps.  Add the crumbs to the sauce and let it cook for a few minutes. You are basically making the most amazing gravy you’ve ever tasted. The ginger snaps will thicken the liquid. 

Tired of your boring pot roast recipe? Try this easy German pot roast, or Sauerbraten recipe for an easy dinner!

How To Serve Saurbraten

You can leave the gravy thick and chunky with the carrots and onion or you can strain them out if you prefer.  Serve the sauerbraten with roasted Brussels sprouts and Instant Pot Parmesan Potatoes for an amazing fall meal.


Tired of your boring pot roast recipe? Try this easy German pot roast, or Sauerbraten recipe for an easy dinner!

Easy Sauerbrauten Recipe

Tired of your boring pot roast recipe? Try this easy German pot roast, or Sauerbraten recipe for an easy dinner!


  • 2 cups water
  • 1 cup red wine vinegar
  • 1 cup cider vinegar
  • 1 cup chopped onion
  • 1/4 cup chopped carrot
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried mustard or prepared mustard
  • 1/2 teaspoon dried cloves
  • 3.5 lb bottom round
  • 1/3 cup sugar
  • 18 ginger snap cookies, finely crushed


  1. Add water, vinegars, clove, onion, carrot, pepper, and mustard to a 5 quart pot with a lid to a boil. Turn the heat down and simmer for 10 minutes. Remove from stove and allow to cool.
  2. Submerge the roast in the marinade. Cover and refrigerate for 3 days.
  3. When you are ready to cook the roast, preheat the oven to 325 degrees.
  4. Set the roast out and let it warm up a bit. Once the oven is ready, stir in the sugar. Put the pot in with the cover on and cook for 3 hours or until the roast is cooked through.
  5. Once the roast is done, remove from the oven. Carefully move the roast on to a plate. Leave the liquid in the pot.
  6. Put the pot on the stove over medium high heat and add the gingersnap cookie crumbs. Stir to combine and cook until thickened, which will only take a few minutes.
  7. You can strain the gravy if desired. Return the roast back to the pot, cover with gravy and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 167Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 128mgCarbohydrates: 32gFiber: 1gSugar: 17gProtein: 2g
This article may contain affiliate links.

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  • Sharon
    April 14, 2019

    I marinate my meat in a glass or ceramic bowl ==not metal ==because of the vinegar ==I use brown sugar (just my preference)

  • Kelsey
    August 15, 2018

    …448g of sugar?????

    Those nutrition facts have to be off, right?

    • Camille
      August 20, 2018

      Yes! We are in the process of switching our recipe card and nutrition info.

  • Rick van Heijningen
    July 27, 2018

    I just make the marinated , and put in frigidaire , now wait for 3 days .
    Here in Thailand i can not find ginger cookies, can i us breadcrum with ginger ?

    • Camille
      August 8, 2018

      You want something sweet so maybe add a little sugar to it as well. Not much just a teaspoon or so.

  • Debi Lundgren
    August 23, 2015

    how much of the other kind of cloves would you use to substitute for the essential oil?

    • Camille
      August 24, 2015

      Hi Debi! Cloves are very strong so not much. I’d use 1/8 to 1/4 teaspoon ground and a 1/2 teaspoon whole.

      • Debi Lundgren
        September 6, 2015

        Thanks!! As the weather here is starting to get cooler I hope to make this soon!

        • Camille
          September 13, 2015

          I wish it would cool down here soon. But alas, I’ll have to make it and pretend it’s fall.

  • Diane
    March 10, 2015

    This is a brand new recipe to me. It looks delicious! Thanks for linking up at Pure Blog Love Link Party. We hope to see you again this week! The party starts Thursday at 8 p.m. and runs all week end.

  • Cynthia L
    March 6, 2015

    My Mother is German and we lived in Germany for a few years. I have had this dish several times, but never made it. I think that will have to change! Thanks for sharing this great post at the This Is How We Roll Link Party. I can’t wait to see what you bring next week! I am sharing this on one of my social medias!

    • Camille
      March 7, 2015

      Oh I’d love to hear how it compares to your memories!