Grammy's Kitchen · Pot Roast · Authentic Sauerbraten
One of 210 pot roast recipes we measured
It ranks #1 of 210 for gravy quality among the pot roast recipes we compared. 311 cooks on www.daringgourmet.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 52% | 26% |
| fat | 0% | 2% |
| aromatics | 22% | 12% |
| acid | 13% | 0% |
| sweetener | 1% | 0% |
| salt | 1% | 0% |
| thickener | 2% | 0% |
| vegetables and beans | 7% | 32% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 2 large yellow onions (, chopped) |
| 122 g | 2 large carrots (, diced) |
| 1 large leek (, chopped, thoroughly washed and drained to remove any dirt) | |
| 9 g | 3 cloves garlic (, minced) |
| 2 g | 2 large sprigs thyme (, or 1 teaspoon dried) |
| 2 g | 2 small sprigs rosemary (, or 1 teaspoon dried) |
| 2 g | 2 bay leaves |
| 8 juniper berries (, cracked) | |
| 6 whole cloves | |
| 10 whole black peppercorns (, cracked) | |
| 15 g | 2 1/2 teaspoons salt |
| 4 g | 1 teaspoon sugar |
| 590 g | 2 1/2 cups dry red wine ((e.g., cabernet sauvignon, merlot, pinot noir)) |
| 239 g | 1 cup red wine vinegar |
| 355 g | 1 1/2 cups water |
| 1814 g | 4 pounds beef roast ((tougher cuts like bottom round or rump roast are traditional but you can also use chuck roast)) |
| 4 slices bacon (, finely diced (optional); some variations include but most do not) | |
| 30 g | 4 tablespoons all-purpose flour |
| 36 g | 1/4 cup raisins |
| 85 g | 3 ounces ginger snap cookies (, crumbled) |
| 21 g | 1 tablespoon honey |
Method: 5 steps, published by www.daringgourmet.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this recipe a second time and it was just as perfect and delicious! It really is the best sauerbraten recipe. Kimberly, do you have any suggestions on how to make a ground beef/meatball sauerbraten? I wouldn't normally try to go untraditional, but I'm ” — a cook, 5★
“I agree with the other comments, this is by far the best sauerbraten we have ever had. The gravy is simply fantastic. I also know I can depend on recipes here at The Daring Gourmet. Thank you Kimberly!” — a cook, 5★