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Photo of Beef and red wine pot roast (sauerbraten) by WW

Beef and red wine pot roast (sauerbraten)

Total Time
2 hr 45 min
30 min
2 hr 15 min
Sauerbraten is a much loved German Christmas dish of red wine and beef pot roast. The meat is marinated for two days for a robust flavour and is cooked slowly to make it super tender.


Lean beef round steak

1000 g, (Buy 1.25kg)

Fresh thyme

3 tsp, 3 sprigs

Fresh flat-leaf parsley

2 tsp, 2 sprigs

Red wine

310 ml, (1¼ cups)

Red wine vinegar

½ cup(s), (125ml)


1 medium, thinly sliced


1 tsp


1 tsp

Fresh bay leaf

3 whole

Brown onion

3 medium, thinly sliced

Olive oil

1 tbs

Shortcut bacon

125 g, thinly sliced

Plain flour

2 tbs


¼ cup(s)

Lemon juice

1 tbs


3 bunch(es)

Ginger biscuits

3 individual, gingersnaps or gingernut, crumbled

Fresh flat-leaf parsley

¼ cup(s), chopped


  1. Sprinkle beef with salt and place in a medium glass or ceramic bowl. Add thyme and parsley sprigs.
  2. Bring wine, vinegar, carrot, cloves, peppercorns, bay leaves, 1L (4 cups) water and 1 onion to the boil in a large saucepan over high heat. Pour over beef. Stand for 1 hour, then cover and chill overnight or for up to 2 days, turning occasionally.
  3. Drain beef, reserving the marinade. Pat beef dry with paper towel. Strain marinade and discard solids.
  4. Preheat oven to 160°C. Heat oil in a large ovenproof saucepan over medium-high heat. Cook beef, turning, for 10 minutes or until browned all over. Transfer to a plate.
  5. Add bacon and remaining onion to pan and cook, stirring, for 5 minutes or until light golden. Add flour and cook, stirring, for 1 minute. Return beef to pan with reserved marinade. Cover with lid and bake for 2½ hours, adding sultanas for the last 15 minutes, or until beef is tender. Stir in lemon juice.
  6. Steam asparagus over a saucepan of boiling water for 2-3 minutes or until tender. Slice beef and transfer to serving plates. Ladle over sauce, then sprinkle with biscuits and chopped parsley. Serve with asparagus.