The point of sauerbraten is the marinade doing slow work on a tough cut, so start with a real chuck or rump roast and give it the full three days. The gravy gets its body and faint sweetness from crushed gingersnaps whisked in at the end.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep30 min
Cook3 hr
Makes6 servings
CuisineGerman
Cost$$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for6servings
Beef rump or chuck roast
A well-marbled cut survives the long braise and slices clean.
Can you make Sauerbraten in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Sauerbraten? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Sauerbraten ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Sauerbraten gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Sauerbraten vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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