Sauerbraten with Potato Dumplings
Germany's famous marinated pot roast
By RecipesQueen Kitchen • June 11, 2026
Beef marinated for 3-5 days in a spiced vinegar-wine mixture, then slow-braised until meltingly tender. The tangy, sweet gravy — thickened with crushed gingersnap cookies — is what makes this Rhineland classic unforgettable. Served with silky Thuringian potato dumplings.
Ingredients
- 3 lb beef bottom round roast
- 2 cups red wine vinegar
- 2 cups red wine
- 2 onions, quartered
- 2 carrots, chunked
- 10 juniper berries
- 6 whole cloves
- 3 bay leaves
- 8 gingersnap cookies, crushed
- 2 tbsp sugar
Instructions
- 1
Combine vinegar, wine, onions, carrots, juniper berries, cloves, and bay leaves. Submerge the beef and marinate in the fridge for 3-5 days, turning daily.
- 2
Remove beef from marinade and pat dry. Sear on all sides in hot oil. Remove meat and sauté vegetables from marinade.
- 3
Add strained marinade and enough water to cover beef halfway. Bring to simmer, cover, and braise 2.5-3 hours.
- 4
Remove beef. Stir crushed gingersnaps and sugar into the gravy. Simmer until thickened.
- 5
Slice beef against the grain and serve with the sweet-tangy gravy and potato dumplings.
