Place all ingredients together and marinate for 2-4 days, refrigerated, well covered, turning each day.
On the day you cook the sauerbraten, remove it from the marinade, roll it in flour seasoned with salt & pepper and cook it as you would cook a pot roast, using some of the marinade for the braising liquid. (Slow cooker is great for this.) You may want to use some of the marinade when making the gravy as well.
Diane's grandmother's sauerbraten recipie was never written down, but the family thinks this recipie tastes pretty authentic.
Originally Submitted
9/4/2011
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