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Place sliced onions from the marinade on the bottom of a slow cooker sprayed with cooking spray.

Remove meat from marinade and drain fully. Cover bowl tightly with plastic wrap and refrigerate for 3-5 days, turning roast once daily. Pour mixture over meat in a large bowl, and allow it to cool. Marinating mixture to a simmer, then turn off heat. My family loves this roast, and it's one we enjoy many times during the year, and, as you can see, there are many ways to serve it.Ĥ-pound lean beef roast (rump or eye of round work best) Sauerbraten is traditionally served with traditional German side dishes, such as Rotkohl (red cabbage), Knödel or Kartoffelklöße (potato dumplings), Spätzle (an egg and flour noodle), and boiled potatoes. In a few parts of Germany potato pancakes (either Kartoffelpuffer or Reibekuchen) are served with sauerbraten many German-style restaurants in the US do this. Several regional variations on the dish include those from Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia.

It is one of the best-known German dishes, and is frequently found on the menus of German-style restaurants outside Germany. Sauerbraten is regarded as one of the national dishes of Germany. The ingredients of the marinade vary based on regional styles and traditions throughout Germany. Since usually tougher cuts of meat (like rump roast, or bottom round of beef) are used for Sauerbraten, the longer marinating of the meat acts to tenderize it, resulting in a finished dish that is tender, soft, and juicy. Before cooking, the cut of meat is marinated for several days (recipes vary from three to ten days) in a mixture of vinegar and wine, water, herbs, spices, and seasonings. What is Sauerbraten?Sauerbraten (German: "sour roast" from sauer for "sour" or "pickled" and Braten for "roast meat") is a German pot roast that can be prepared with a variety of meats-most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse.