Roast Top Round Sauerbraten

Experience the rich flavors of German-inspired comfort food with this Roast Top Round Sauerbraten recipe, a tender, slow-cooked beef dish infused with the tangy warmth of red wine vinegar and aromatic spices. Marinated for up to three days, the beef top round roast absorbs a medley of flavors from onions, carrots, garlic, juniper berries, and whole cloves before being braised to perfection in a savory broth. Finished with a silky gingersnap gravy, this dish offers a delightful balance of sweet and sour notes that pairs effortlessly with mashed potatoes or buttery spätzle. Perfect for a cozy family dinner or a special occasion, this sauerbraten transforms simple ingredients into a hearty, flavorful masterpiece.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 3 pounds beef top round roast
• 2 cups red wine vinegar
• 2 cups water
• 1 medium yellow onion, thinly sliced
• 1 large carrot, sliced
• 1 celery stalk, sliced
• 3 garlic cloves, smashed
• 2 bay leaves
• 10 whole black peppercorns
• 5 juniper berries (optional)
• 5 whole cloves
• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 2 cups beef broth
• 8 gingersnap cookies, crushed
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

In a large non-reactive bowl or sealable plastic bag, combine red wine vinegar, water, onion, carrot, celery, garlic, bay leaves, peppercorns, juniper berries (if using), cloves, and brown sugar to create the marinade.

Step 2

Place the beef top round roast into the marinade, ensuring it is fully submerged. Cover the bowl or seal the bag and refrigerate for at least 24 hours or up to 3 days, turning the meat occasionally to evenly marinate.

Step 3

Preheat your oven to 325°F (165°C).

Step 4

Remove the beef from the marinade, pat it dry with paper towels, and strain the marinade, reserving the liquid and the vegetables separately.

Step 5

In a large Dutch oven or oven-safe pot, heat vegetable oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.

Step 6

Remove the beef from the pot and set aside. Add the reserved vegetables from the marinade to the pot and sauté for 5 minutes until softened.

Step 7

Deglaze the pot by adding the reserved marinade liquid and scraping up any browned bits from the bottom. Bring the liquid to a gentle boil.

Step 8

Return the beef to the pot and pour in the beef broth. Cover the pot with a lid and transfer it to the preheated oven.

Step 9

Roast for 2.5 to 3 hours, turning the beef halfway through cooking, until the meat is fork-tender.

Step 10

Once cooked, remove the beef from the pot and let it rest, tented with foil, for 10-15 minutes.

Step 11

Meanwhile, place the pot with the braising liquid back on the stovetop over medium heat. Stir in the crushed gingersnap cookies and cook for 5-7 minutes until the sauce thickens. Season with salt and pepper to taste.

Step 12

Slice the beef thinly against the grain and serve it with the gingersnap gravy drizzled on top.

Nutrition Facts

Serving size	3433.4 grams (3433.4g)

Amount per serving	% Daily Value*
Calories	4522

Total Fat 174.30g	223%
Saturated Fat 53.10g	266%
Polyunsaturated Fat 16.80g
Cholesterol 1201mg	400%
Sodium 6027mg	262%
Total Carbohydrate 240.30g	87%
Dietary Fiber 23.30g	83%
Total Sugars 109.30g
Protein 436.40g	873%

Vitamin D 0IU	0%
Calcium 573mg	44%
Iron 46mg	256%
Potassium 7493mg	159%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 40.8%

Carbs: 22.5%