In Germany, this beef roast is a very popular dish, and it quickly became one of our favorites! Since the beef marinates several days in your refrigerator, once it’s ready to cook, it’s very easy to place in the slow cooker and serve any day of the week! We almost always have a “Holiday Gathering” around Christmas for friends and family and serve this roast … it’s always a huge hit!
4-pound lean beef roast (Preferably rump or eye of round)
For the marinade mix together in saucepan:
2 C. red wine vinegar
2 C. red wine
2 C. water
1 large onion, sliced
2 bay leaves
10 peppercorns (or ¼ cup, pickling spice)
Add to slow cooker when ready to cook:
2 cups beef stock
Heat marinating mixture to a simmer, then turn off heat. Pour mixture over meat in a large bowl, and allow it to cool. Cover bowl tightly with plastic wrap and refrigerate for 3-5 days, turning roast once daily. Remove meat from marinade and drain fully. Strain and reserve the marinade.
Place sliced onions from the marinade on the bottom of a slow cooker sprayed with cooking spray. Place the roast on top of the onions and cover with 1 cup of the reserved marinating liquid and 2 cups beef stock. Cover and cook on low 8-10 hours. Remove from slow cooker and place on a platter; cover with foil and allow to rest 15-20 minutes.
Meanwhile, to make the gravy, melt 4-6 tbls. butter in a saucepan, stir in 1/2 cup flour (or more) to make a roux, then slowly add 1-2 cups of the liquid the roast cooked in, whisking briskly to blend. Heat to boiling over med-high heat, stirring often, until desired thickness. *optional – add 1-2 tsp. ground ginger to gravy.
Serve gravy over sliced roast. Sauerbraten is traditionally served with Spaetzle, Potato Dumplings, or mashed potatoes and German Red Cabbage (Rote Kohl).