AKA “A Quick Trip to Germany”
We have a family tradition of going out to our favorite local German restaurant, Edelweiss German Bierhaus, for special family celebrations. The best dish they serve is a juicy sauerbraten plate which just biting into instantly transports me to back to my ancestral home, ze Deutschland. This is my grandmother Omi’s delicious recipe of the German delicacy, sauerbraten, the quick and easy version.
If you’re wondering to yourself “What is sauerbraten?”, you’re definitely not the only one. A good American comparison would be a “German pot roast”. It’s basically a slow cooked round roast so I guess a “Quick and Easy Sauerbraten” is sort of an oxymoron. However, my Omi’s recipe is probably the quickest and easiest sauerbraten recipe you will find that’s still tender, moist and has tons of flavor.
Notes: Just like most of my Omi recipes, this recipe was handwritten in a book my grandmother gave me, half in German so I will attempt to translate. Please forgive me for any bad grammar or any ingredients that don’t include quantities. Omi cooked everything by hand and from memory so you may need to go light handed on the seasoning, taste and then add more as needed for taste.
- Preheat oven to 350 degrees.
- Place roast in a roasting pan and season with salt and pepper.
- In a bowl, stir together the ketchup and red wine.
- Pour this sauce over the roast and cover with the chopped onion.
- Cover the roast and cook for 2 hours, uncovering the roast for the last 1/2 hour. If no juices are left, add some water to keep moist while cooking.
- After roast is cooked, let it stand for 15 minutes before serving.
- Slice the roast and pour the remaining sauce over the top. Serve on a serving plate.