Traditional Crockpot Sauerbraten Recipe

Name: Crockpot Sauerbraten
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 8
Ingredients: 2 pounds top round beef steak (cut into 2-inch cubes); 2 onions (chopped); 3 cloves garlic (sliced); 1 1/2 cups beef broth; 1 cup apple cider vinegar; 2 bay leaves; 1 (16-ounce) package baby carrots (or 5 large carrots, sliced); 2 russet potatoes (peeled and cubed); 3/4 cup crushed gingersnaps (about 15 cookies); 3 tablespoons brown sugar; 1 cup sour cream; 2 to 3 tablespoons flour

Prep: 20 mins

Cook: 8 hrs

Total: 8 hrs 20 mins

Servings: 6 to 8 servings

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Nutrition Facts (per serving)
472	Calories
15g	Fat
46g	Carbs
37g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	472
% Daily Value*
Total Fat 15g	19%
Saturated Fat 6g	31%
Cholesterol 103mg	34%
Sodium 433mg	19%
Total Carbohydrate 46g	17%
Dietary Fiber 6g	21%
Protein 37g
Calcium 143mg	11%
*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.)

Traditional sauerbraten has the most wonderful sweet and sour flavor; and the meat is very tender from long, slow cooking. This easy and simple crockpot sauerbraten recipe cooks in your slow cooker and takes about 20 minutes to put together. And it has the same wonderful flavors and textures as the more difficult to make original.

You can use any cheap cut of beef in this recipe. Round steak is my choice, but you can also use top round or bottom round or rump steak. Just don't use an expensive cut, because it will be wasted in the slow cooker. The long, slow cooking time renders tough cuts of meat very tender and succulent. Meat that starts out tender will become tough when cooked in the crockpot.

This recipe really has to be served with hot cooked noodles or mashed potatoes. Try kluski noodles, which are thicker than regular noodles, or use regular egg noodles. A green salad tossed with some sliced mushrooms and a light vinaigrette dressing is a must. For dessert, serve something cool and creamy such as an ice cream pie or a lemon meringue pie.

2 pounds top round beef steak (cut into 2-inch cubes)
2 onions (chopped)
3 cloves garlic (sliced)
1 1/2 cups beef broth
1 cup apple cider vinegar
2 bay leaves
1 (16-ounce) package baby carrots (or 5 large carrots, sliced)
2 russet potatoes (peeled and cubed)
3/4 cup crushed gingersnaps (about 15 cookies)
3 tablespoons brown sugar
1 cup sour cream
2 to 3 tablespoons flour

Gather the ingredients.

The Spruce Eats / Katarina Zunic
In a 4- to 5-quart slow cooker, combine the cubed beef, onions, garlic, beef broth, vinegar, bay leaves, carrots, and potatoes and mix well.

The Spruce Eats / Katarina Zunic
Cover the crockpot and cook on low for 8 to 9 hours.

The Spruce Eats / Katarina Zunic
Then remove the crockpot cover and turn the heat to high. Remove and discard the bay leaves.

The Spruce Eats / Katarina Zunic
Add the gingersnaps and the brown sugar to the mixture. Stir well and taste for seasoning (you may want to add more gingersnaps or brown sugar for the perfect sweet/sour balance. It's up to you).

The Spruce Eats / Katarina Zunic
Then stir together the sour cream and flour in a medium bowl.

The Spruce Eats / Katarina Zunic
Add about 1/2 cup of the hot cooking liquid and mix well with a wire whisk.

The Spruce Eats / Katarina Zunic
Then add that to the crockpot, stirring well to combine.

The Spruce Eats / Katarina Zunic
Cover and cook on low for another 30 minutes, or until the sauce is thickened and heated.

The Spruce Eats / Katarina Zunic
Serve with hot cooked egg noodles or spaetzle noodles.

The Spruce Eats / Katarina Zunic