Gluten Free Slow Cooker Sauerbraten Recipe

Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

This sauerbraten is a recipe my mom would make for holidays, letting the meat meld in wine and vinegar for days. Traditionally made with horse (obviously not here, and not now), almost any cut of meat can be used, but it’s typically a beef roast. You can get away with using poorer cuts of meat, like chuck roast, because of the long marinating time and slow cooking. Sauerbraten is often paired with red cabbage (rotkohl). (Click here for the Rotkohl recipe.)

3.94 from 15 votes

Gluten Free Slow Cooker Sauerbraten Recipe

By AndreAnna McLean
This sauerbraten is a recipe my mom would make for holidays, letting the meat meld in wine and vinegar for days. You can get away with using poorer cuts of meat, like chuck roast, because of the long marinating time and slow cooking. Sauerbraten is often paired with red cabbage (rotkohl).
Prep Time: 10 minutes
Cook Time: 10 hours
Total Time: 10 hours 10 minutes
Servings: 8 Servings
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

For the roast:

  • 2 cups water
  • 2 cups dry red wine
  • 1 cup red wine vinegar
  • 2 large carrots, peeled and roughly chopped
  • 3 medium celery stalks, chopped
  • 1 large sweet onion, halved and sliced
  • 3 garlic cloves, smashed
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon juniper berries
  • 1 tablespoon mustard seeds
  • 2 bay leaves
  • 4-5 pounds beef chuck roast
  • 1-2 tablespoons extra-virgin olive oil

For the gravy:

  • 4 tablespoons unsalted butter or fat of choice
  • 3 tablespoons arrowroot starch/flour
  • Splash of dry red wine, optional
  • Kosher or fine sea salt
  • Freshly ground black pepper

Instructions 

  • In a large saucepan, combine the roast ingredients except the meat and oil. Bring to a boil over medium-high heat. Remove from heat. Cool completely.
  • Place the meat in a large bowl or the insert of a 6-quart slow cooker and cover with the liquid. Cover with plastic wrap and refrigerate for 3 days, turning at least twice daily. When ready to cook, remove the meat (reserve the liquid).
  • Heat oil on high in a cast iron or other high-heat skillet. Quickly sear the meat for 3-5 minutes on all sides. Place into the slow cooker insert with the liquid and cook on low for 8-10 hours. Remove the meat and place on a serving dish. Reserve and strain 3 cups of the cooking liquid.
  • To make the gravy, heat butter in a saucepan on medium. Once melted, whisk in the arrowroot to form a roux. Slowly whisk in the reserved cooking liquid and wine (if using) until smooth. Cook on low until it reaches the desired thickness. Season to taste with salt and pepper. Pour over meat and serve.

Notes

The unusually dark color of the meat comes from marinating and cooking it in wine.

Nutrition

Calories: 579kcalCarbohydrates: 11gProtein: 44gFat: 34gSaturated Fat: 15gCholesterol: 171mgSodium: 265mgPotassium: 932mgFiber: 1gSugar: 3gVitamin A: 2825IUVitamin C: 3.9mgCalcium: 74mgIron: 5.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

You May Also Like

Welcome

You’ve just landed in your gluten-free happy place! Gluten Free & More is America’s #1 allergen-free magazine, and we’re proud to be a vibrant collection of gluten-free voices, stories, and recipes that inspire and uplift.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.

3.94 from 15 votes (15 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating