Kate’s Easy German Sauerbraten Recipe

In a large bowl, combine the red wine vinegar, water, onion, garlic, brown sugar, peppercorns, pickling spice, bay leaf, salt, and pepper. Stir well to combine.

Place the beef roast in a shallow dish and pour the marinade over it. Cover and refrigerate for 24-48 hours, turning occasionally.

Preheat the oven to 325°F (165°C).

Remove the beef roast from the marinade and pat dry with paper towels. Season with additional salt and pepper if desired.

Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the beef roast and brown on all sides, about 5 minutes per side.

Pour the marinade over the beef roast and cover with a lid or aluminum foil.

Transfer the skillet or Dutch oven to the preheated oven and cook for 2-3 hours, or until the beef is tender and easily falls apart.

Remove the beef roast from the skillet or Dutch oven and let it rest for a few minutes before slicing.

Serve the sauerbraten with the cooking liquid as a gravy and your choice of sides.