Crockpot Sauerbraten

Served dish with marinated beaf, apple sauce and mashed potatoes.

Annick Vanderschelden Photography / Getty Images


  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Yield: Serves 6-8
Nutritional Guidelines (per serving)
472 Calories
15g Fat
46g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 6-8
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

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Cover the crockpot and cook on low for 8 to 9 hours.

  4. Then remove the crockpot cover and turn the heat to high. Remove and discard the bay leaves.

  5. 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).

  6. Then stir together the sour cream and flour in a medium bowl.

  7. Add about 1/2 cup of the hot cooking liquid and mix well with a wire whisk.

  8. Then add that to the crockpot, stirring well to combine.

  9. Cover and cook on low for another 30 minutes, or until the sauce is thickened and heated.

  10. Serve with hot cooked egg noodles or spaetzle noodles.


  • If you have a new hot cooking crockpot cook on low for 6 to 7 hours until the meat is tender, then follow the rest of the directions.