This authentic German recipe makes a tender and juicy roast beef with a sweet and sour gravy. This national dish is authentic and an authentic one needs to marinate for several days to taste its best.

Ingredients

Marinade:

• 2 large yellow onions, chopped
• 2 large carrots, chopped
• 1 large leek, chopped
• 3 cloves of garlic, minced (you can change this to your liking)
• 2 sprigs of fresh thyme and rosemary
• 2 bay leaves
• 8 juniper berries
• 6 cloves
• 10 whole cracked black peppercorns
• 1 tablespoon of sugar
• 2 cups of red wine
• 1 ½ cups of red wine vinegar
• 1 cup of beef broth
• ½ cup of golden raisins (optional)

Roast:

• 3-4 pounds of beef chuck roast (some also use rump roast)
• 2 tablespoons of vegetable oil
• Crushed gingersnap cookies (approximately 10)

Instructions

• In a large pot or Dutch oven that is oven-safe, combine your marinade ingredients.
• Bring to a boil over medium–high heat for 10 minutes.
• Allow to cool completely.
• Place your meat atop the cooled marinade and cover and refrigerate for at least 2 days, the longer the better. Turn your roast each day to make sure all sides are marinated well.

When ready to cook:

• Transfer marinade to a bowl.
• Heat two tablespoons of olive oil over high heat.
• Once your oil is hot, sear your roast on all sides, about two minutes per side.
• Pour marinade into your Dutch oven or large pan with your meat.
• Bring liquid to a boil then cover and reduce heat to simmer.
• Simmer for about 2 – 2 ½ hours until the meat is tender. You can also cook it in a 350-degree Fahrenheit oven until the meat is done.
• Remove meat from the pan and allow it to rest for about ten minutes.
• Strain the marinade and add gingersnap cookies to this liquid.
• Cook and stir over medium-low heat for about 10 minutes until it thickens into a gravy. Add salt and pepper to taste.
• Slice your sauerbraten into thin slices and serve with your hot gravy on top.