• Phyllis Prestamo

Instant Pot Sauerbraten

Updated: Mar 4


Sauerbraten or German Pot Roast is an old family favorite. My grandmother on my father's side was German and my father used to make sauerbraten each fall with venison. The traditional recipe requires the meat whether beef or venison to marinate for days and then cook for many hours. In our family it was served with homemade red cabbage, kartoffelkloesse (German potato dumplings) or spaetzle. Today I serve it with jar red cabbage and frozen home fry patties or mashed potatoes.


Ingredients:

  • 3-4 lbs. Beef Roast - eye, chuck or rump

  • 3 thyme sprigs

  • 1 Tbsp. pickling spices

  • 2 bay leaves

  • salt and black pepper

  • 3 Tbsp. olive oil divided

  • 1 large onion, sliced

  • 2 carrots, peeled and cut into 1" chunks

  • 2 celery ribs, cut into 1" chunks

  • 8 cloves of garlic, minced

  • 1/2 cup red wine

  • 1/2 cup red wine vinegar

  • 1 cup beef broth

  • 1/2 tsp bouillon granules or paste

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1/2 cup gingersnap cookie crumbs (about 10 cookies)

Directions:

  • Place the pickling spices, thyme sprigs and bay leaves into a cheese cloth square and tie.

  • Season the meat generously with salt and pepper.

  • Set the Instant Pot on saute and add 2 Tbsp of olive oil and allow it to get hot.

  • Add the beef roast and sear (brown) on all sides - take the roast out and set aside.

  • Add the remaining oil and add the onions, carrots and celery - cook for about 5 minutes stirring often.

  • Add garlic and cook for another 2 minutes.

  • Deglaze the pot by adding the wine and vinegar. Be sure to scrape the bottom of the pot with a wooden spoon to loosen all of the brown bits.

  • Stir in broth, bouillon, 1/4 tsp salt and 1/4 tsp pepper and add the spice bag.

  • Press the cancel button and return the meat to the pot (pour in any collected juices).

  • Close the lid and cook on high for 55 minutes - allow to slow release (10 minutes).

  • Remove the meat to a cutting board and cover with foil.

  • Remove the spice bag and stir in the gingersnap cookie crumbs.

  • Remove a few carrots and onions and then using an immersion blender, blend the contents of the pot into a sauce. Return pot to saute mode.

  • Slice the meat thinly and return it to the pot along with the carrots and onions.

  • You can use the warm button while you prepare the rest of the meal and then serve hot.

FOR EVERYTHING THERE IS A SEASON,

AND A TIME FOR EVERY MATTER

UNDER HEAVEN - ECCLESIASTES 3:1

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