Gluten Free Slow Cooker Sauerbraten Recipe
This sauerbraten is a recipe my mom would make for holidays, letting the meat meld in wine and vinegar for days. Traditionally made with horse (obviously not here, and not now), almost any cut of meat can be used, but it’s typically a beef roast. You can get away with using poorer cuts of meat, like chuck roast, because of the long marinating time and slow cooking. Sauerbraten is often paired with red cabbage (rotkohl). (Click here for the Rotkohl recipe.)
This sauerbraten is a recipe my mom would make for holidays, letting the meat meld in wine and vinegar for days. You can get away with using poorer cuts of meat, like chuck roast, because of the long marinating time and slow cooking. Sauerbraten is often paired with red cabbage (rotkohl).
- 2 cups water
- 2 cups dry red wine
- 1 cup red wine vinegar
- 2 large carrots peeled and roughly chopped
- 3 medium celery stalks chopped
- 1 large sweet onion halved and sliced
- 3 garlic cloves smashed
- 1 tablespoon whole black peppercorns
- 1 tablespoon juniper berries
- 1 tablespoon mustard seeds
- 2 bay leaves
- 4-5 pounds beef chuck roast
- 1-2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter or fat of choice
- 3 tablespoons arrowroot starch/flour
- Splash of dry red wine optional
- Kosher or fine sea salt
- Freshly ground black pepper
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In a large saucepan, combine the roast ingredients except the meat and oil. Bring to a boil over medium-high heat. Remove from heat. Cool completely.
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Place the meat in a large bowl or the insert of a 6-quart slow cooker and cover with the liquid. Cover with plastic wrap and refrigerate for 3 days, turning at least twice daily. When ready to cook, remove the meat (reserve the liquid).
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Heat oil on high in a cast iron or other high-heat skillet. Quickly sear the meat for 3-5 minutes on all sides. Place into the slow cooker insert with the liquid and cook on low for 8-10 hours. Remove the meat and place on a serving dish. Reserve and strain 3 cups of the cooking liquid.
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To make the gravy, heat butter in a saucepan on medium. Once melted, whisk in the arrowroot to form a roux. Slowly whisk in the reserved cooking liquid and wine (if using) until smooth. Cook on low until it reaches the desired thickness. Season to taste with salt and pepper. Pour over meat and serve.
The unusually dark color of the meat comes from marinating and cooking it in wine.
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