Crock Pot Sauerbraten Recipe

sauerbraten sliced
David Bishop Inc./Photolibrary/Getty Images
  • Total: 22 hrs
  • Prep: 12 hrs
  • Cook: 10 hrs
  • Yield: 8 servings
Nutritional Guidelines (per serving)
692 Calories
41g Fat
10g Carbs
69g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 692
% Daily Value*
Total Fat 41g 52%
Saturated Fat 15g 77%
Cholesterol 228mg 76%
Sodium 2494mg 108%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Protein 69g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The combination of vinegar, spices, and gingersnaps make this a very flavorful pot roast.


  • 1 pot roast, rump roast, bottom round, etc., about 3 1/2 pounds
  • 1 cup water
  • 1 cup vinegar
  • 1 large onion sliced
  • 1 slice unpeeled lemon
  • 8 whole cloves
  • 2 large bay leaves
  • 6 whole peppercorns
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 12 gingersnaps, crumbled

Steps to Make It

  1. Place meat in deep non-reactive container. Combine water, vinegar, onion, lemon, cloves, bay leaves, pepper, salt, and sugar. Pour over meat.

  2. Cover and refrigerate roast for 12 to 24 hours; turn several times during marinating.

  3. Place beef in slow cooker; pour 1 cup of the marinade over meat.

  4. Cover and cook on low for 8 to 10 hours.

  5. Place meat on serving platter.

  6. Strain meat juices and return to pot. Turn to high.

  7. Stir in gingersnaps; cover and cook on high for about 15 minutes.

  8. Pour sauce over meat.

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