Last Saturday we had a pot-luck with a German theme. I had always wanted to make sauerbraten, so I made what looks like a traditional Sauerbraten recipe from the Food Network. However, I also decided to try a much simpler version (skipping the marinating step) called Crock Pot Sauerbraten (the first of the two recipes at this link).
Although the traditional recipe turned out well, my guests and I preferred the Crock Pot Sauerbraten. The only change I made to the recipe at the link was to brown the meat in a little olive oil before putting it and the rest of the ingredients in the crock pot. The ingredients (including a 3.75 pound roast) almost over-flowed the crock pot, and I would use a larger size next time if I had one.
Updated 11/10: I’ve posted the recipe with my changes at Crock Pot Sauerbraten.
I’ve never eaten sauerbraten. I have a pork loin that I need to cook but I’m afraid to try cooking it like this. German food? In the South? I might get kicked out of Tennessee for something like that lol!