New This Month

Sauerbraten with Potato Dumplings

To cut nice, neat slices of roast, cook and refrigerate it the day before serving. Slice the roast cold, and reheat the slices in the sauce.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Marcus Nilsson

Source: Martha Stewart Living


  • 1 4 1/2-pound top or bottom-round beef roast, tied
  • Coarse salt and freshly ground pepper
  • 4 tablespoons safflower oil
  • 3 large onions, thinly sliced
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon sugar, plus more if needed
  • 1 cup red-wine vinegar
  • 3 cups dry red wine, such as Zinfandel or Pinot Noir
  • 8 sprigs thyme, plus more tiny sprigs, for serving
  • 1/4 teaspoon whole black peppercorns
  • 6 whole juniper berries
  • 3 dried bay leaves
  • 2 whole cloves
  • 1 1/2 cups Martha's Pink Applesauce
  • Potato Dumplings, for serving


  1. Season roast generously with salt and pepper. Heat a large Dutch oven or other heavy pot over medium-high heat. Add 3 tablespoons oil; swirl to coat. Sear meat, turning occasionally, until deep brown all over, about 12 minutes. Transfer roast to a plate.

  2. Reduce heat to medium and add onions, garlic, remaining 1 tablespoon oil, and a splash of water. Raise heat to medium-high and cook, stirring frequently, until onions are translucent, about 8 minutes. Stir in sugar, vinegar, wine, thyme, peppercorns, juniper, bay leaves, and cloves. Bring to a boil, then remove from heat and stir in applesauce. Add roast; turn to coat. Let cool 20 minutes, then cover and refrigerate at least 8 hours and up to 24 hours, turning once.

  3. Preheat oven to 300 degrees. Transfer Dutch oven from refrigerator to stove top; turn roast in liquid. Bring mixture to a boil over high heat. Cover; transfer to oven and bake 2 1/2 hours, turning roast every 30 minutes. Uncover and bake until roast is tender and the tip of a knife pierces through easily, about 30 minutes more. Remove roast; transfer to a cutting board to rest.

  4. Meanwhile, cook sauce over high heat until reduced to a silky consistency, 8 to 10 minutes. Taste sauce; add 1 to 2 teaspoons sugar if too acidic.

  5. Cut roast against the grain into thin slices; return to pot. Divide sliced meat with sauce, dumplings, and reserved croutons among plates. Top with thyme and serve.


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