German Sauerbraten with Caraway Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A classic German pot roast marinated in vinegar and spices, slow-cooked to tenderness and served with buttery caraway-scented potatoes. This german-inspired beef ready in about 300 minutes pairs trimmed beef chuck roast, red wine vinegar, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, trimmed beef chuck roast
• 1/2 cup red wine vinegar
• 2 cups beef broth
• 4 medium, peeled and cut into 1-inch pieces carrots
• 1 large, sliced onion
• 2 stalks, sliced celery
• 2 bay leaves
• 1 tsp allspice berries
• 1/2 tsp black peppercorns
• 2 tbsp butter
• 2 lbs, peeled and cubed potatoes
• 1 tsp caraway seeds
• 2 tbsp, chopped fresh dill
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Remove roast from marinade and pat dry with paper towels. Heat 2 tbsp butter in a Dutch oven over medium-high heat. Sear the roast on all sides for 3-4 minutes per side until deeply browned. Remove and set aside.
2. Step 2: Pour the reserved marinade into the Dutch oven, scraping up any browned bits. Bring to a simmer and cook for 5 minutes to reduce slightly. Return the seared roast to the pot, cover, and transfer to a preheated 325°F (165°C) oven.
3. Step 3: Braise for 3-4 hours until the meat is fork-tender. Remove roast and let rest for 15 minutes. Strain the cooking liquid, reserving 2 cups for the gravy.
4. Step 4: While the roast rests, melt 2 tbsp butter in a saucepan over medium heat. Add 2 lbs cubed potatoes and 1 tsp caraway seeds, cooking for 5 minutes until potatoes begin to soften. Add 1 cup reserved cooking liquid, 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 8-10 minutes until potatoes are tender and sauce thickens.
5. Step 5: Slice the roast and serve with the caraway potatoes and pan gravy. Garnish with 2 tbsp chopped fresh dill.