Sauerbraten Pot Roast Recipe

Sauerbraten Pot Roast Recipe

  • Makes: 15 Servings
  • Ready In: 4 hrs 20 mins
  • Prep Time: 10-15 mins
  • Cook Time: 4 hrs 10 mins

You’ll need room in your fridge for this roast to marinate, but it really helps the flavors sink in.  The drippings make a tasty gravy too.

    Nutritional Information (per serving)

  • Calories: 202
  • Fat: 7g
  • Protein: 25g
  • Sodium: 794mg
  • Carbohydrates: 8g


  1. 5 pound pot roast
    enough liquid made up of half and half of
    wine vinegar and water to cover meat (approx. 1 ½ qrts of each)
    2 teaspoons salt
    1 large onion, sliced
    2 bay leaves
    3 ½ tablespoons cornstarch mixed with ½ cup cold water


    1. Place meat in non-metal bowl, and combine other ingredients except cornstarch.
    2. Pour over meat to cover.
    3. Put bowl in refrigerator and let stand 3-4 days, turning meat daily.
    4. At end of this time, take meat from bowl and dry off, straining and reserving brine.
    5. Brown on all sides and cook like pot roast with about 3 cups reserved brine.
    6. Simmer, covered for about 4 hours, adding more liquid if necessary.
    7. Remove meat from pot.
    8. Add cornstarch and water to liquid in pot.
    9. Add reserved brine if necessary to bring up volume to 3 ½ cups.
    10. Simmer, stirring, until gravy thickens.

Genie Bunch

Genie Bunch enjoys cooking for her family when she's not busy helping special education students in Tucson Arizona.

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