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German pot roast - Sauerbraten

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

German pot roast - Sauerbraten


Sauerbraten is a German pot roast that can be made with a variety of meats. It is usually made with beef but it can be made with lamb, pork. Traditionally it was made with horse meat.

For the marinade

  • In a pot, add all of the ingredients for the marinade, apart from the ginger and thyme.
  • Place over high heat, bring to a boil, then lower heat and simmer for 10 minutes.
  • Remove from heat and allow marinade to cool for 30 minutes.

For the meat

  • Transfer marinade to a deep bowl and add the meat. Cover with plastic wrap and refrigerate for 1-24 hours.
  • Preheat oven to 160* C (320* F) Fan.
  • Remove meat from the marinade and gently dab it with some paper towels, Add the ginger and dry thyme to the marinade.
  • Heat the olive oil in a deep pot over medium to high heat.
  • Season meat with salt and pepper. Add to the pot and sauté for 5 minutes on each side until golden.
  • Quarter the onion, cut the celery into 3 pieces and chop the potatoes in half. Leave the carrots whole.
  • Remove meat from pot and sauté the vegetables for 2-3 minutes, until light golden.
  • Add the water, bouillon cube and the marinade. Simmer for 10 minutes.
  • Remove pot from heat and transfer contents to a 30x40 cm deep baking pan or to an ovenproof baking dish.
  • Cover with aluminum foil and roast for 30 minutes.
  • Lower oven temperature to 150* C (302* F) Fan and roast for another 2 hours.
  • When ready, remove from oven and remove foil. Allow the meat to rest for 20 minutes before cutting into slices.
  • Serve with vegetables and gravy.

For the gravy

  • Pass the sauce from the pan through a sieve and transfer to a saucepan.
  • Add the corn starch, mix to dissolve and bring to a boil.
  • Remove from heat and drizzle over meat and vegetables.  
  • Sprinkle with fresh thyme and serve.
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Nutrition information per portion

Calories (kcal)
26 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
34 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
46 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
6 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
7 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
106 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
14 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
7 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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