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The best complement to this traditional German pot-roast dish is Perfect Mashed Potatoes.

Source: Martha Stewart Living, February 2004



Cook's Notes

You can refrigerate the sauerbraten, covered, for up to two days. (In fact, the flavors develop nicely when the dish is made ahead of time.)

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How would you rate this recipe?
  • emilletich
    24 OCT, 2018
    Perfect version of Sauerbraten. Made it when it first aired way before 2004 date listed above as a special dish for a dear friend who loved both roasts and all things sour. Instant hit and constantly remade as a favorite dish. I tried many other versions to compare, many recipes made with fruit such as cherries or raisins, but this always ended up being the best. Anyone who low rated this must have done something wrong because meat is always tender from all those acids and sauce is delicious on noodles or potatoes. One tip: Try adding quartered, or even sliced, red potatoes towards end of cooking time. As they cook and soften they will absorb the delicious sauce and it will enhance every bite.

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