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  • 3 lb. eye of round roast
  • 3 small jars beef gravy
  • 3 bay leaves
  • 1/4 c ketchup
  • 1 onion, sliced
  • 1/2 tsp. ground cloves
  • 10 whole cloves
  • 1/2 tsp. cinnamon
  • 1/2 tsp. allspice
  • Equal parts cider vinegar and water (to cover roast)
  • flour and water slurry to thicken gravy
  • 1/4-1/2 c white sugar



Step 1

Put all ingredients (except white sugar and flour and water slurry) in covered bowl. Refrigerate for three or four days, turning roast daily. After beef marinates, place in large stock pot with liquid. Bring to a boil and simmer for three hours.

Remove meat from pan and slice. Strain liquid to remove bay leaves, onion, and whole cloves. Return liquid to pan and bring to boil. Reduce heat and whisk in flour and water slurry until liquid thickens to consistency of gravy. Add sugar to taste. Return sliced meat to pan and heat thoroughly.

Serve over buttered noodles or spaetzle.


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