Pressure Cooker Sauerbraten

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 11/9/19
Sauerbraten
Warren Price / Getty Images
Prep: 30 mins
Cook: 80 mins
Total: 110 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
696 Calories
37g Fat
26g Carbs
64g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 696
% Daily Value*
Total Fat 37g 47%
Saturated Fat 13g 65%
Cholesterol 196mg 65%
Sodium 287mg 12%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 9%
Protein 64g
Calcium 95mg 7%
*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.)

Pressure Cooker Sauerbraten is an easy and delicious recipe with a wonderful sweet and sour gravy that cooks in minutes instead of hours. This delicious quick pressure cooker recipe tastes just like authentic Sauerbraten, which traditionally takes days of marinating the chuck roast and hours to cook.

Ingredients

  • 4 to 5 pounds chuck roast
  • Salt and pepper to taste
  • 3 tablespoon vegetable oil
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 1 cup dry red wine or ​ beef stock
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cloves
  • 1 teaspoon salt
  • 2 bay leaves
  • 4 carrots (chopped)
  • 2 ribs celery (chopped)
  • 2 onions (chopped)
  • 4 cloves garlic (minced)
  • 1 cup finely crushed gingersnap cookies

Steps to Make It

  1. Trim excess fat from roast and pat dry with paper towel. Rub with salt and pepper to taste.

  2. Place oil in pressure cooker and brown the roast on all sides using the brown function or using an old-fashioned cooker without the lid.

  3. In ​a small bowl, combine water, vinegar, wine, sugar, cloves, salt, and bay leaves.

  4. When roast is browned, place the chopped vegetables and gingersnaps around the meat and pour the vinegar mixture over all.

  5. Cover cooker, raise ​the pressure to high and cook for 50 minutes.

  6. Release pressure using natural pressure release (just let the pressure cooker cool down),  about 30 minutes. When the pressure drops, remove the cover, remove the meat to a platter and cover with foil. Remove bay leaves.

  7. Pour sauce and cooked vegetables into a blender or food processor and process until smooth. Serve with the sliced beef.

    Use Caution When Blending Hot Ingredients

    Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Recipe Tags: