Sauerbraten Instant Pot Recipe

Instant Pot Sauerbraten Recipe (German Pot Roast)

WEBSep 16, 2018 · Turn the instant pot/pressure cooker to “saute”. Add 2 tablespoons of oil and allow it to get hot. Add the beef roast to the pot …

Rating: 4.5/5(47)
1. Place the pickling spices, thyme sprigs and bay leaves into a cheese cloth bag.
2. Season the meat generously with salt and ground black pepper.
3. Turn the instant pot/pressure cooker to "saute". Add 2 tablespoons of oil and allow it to get hot. Add the beef roast to the pot and brown on all sides for about 5 minutes or until golden brown. Transfer the roast to a plate and set aside.
4. Add the remaining oil into the instant pot. Add the sliced onions, carrots and celery. Cook for about 3-4 minutes, stirring often. Add the garlic and cook for an additional minute.

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Sauerbraten Instant Pot German Sauerbraten Recipe

WEBMay 25, 2018 · Pour over the red wine vinegar and chicken broth. Set the Instant Pot at High pressure for 40 minutes. When cook time is …

1. For the spice packet: Place pickling spices, juniper berries, and bay leaves into a cheesecloth bag and place into the inner liner of the Instant Pot or pressure cooker.
2. Place the beef into the inner liner of the instant pot. Add onions, carrots, ginger, sugar, salt, and pepper. Pour over the red wine vinegar and chicken broth.
3. Set the Instant Pot at High pressure for 40 minutes. When cook time is complete, let the pot sit undisturbed for 10 minutes, and then release all remaining pressure.
4. Open the lid and remove the beef to a serving tray. Cover with foil and let it rest. Discard cheesecloth bag.

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Kate's Easy German Sauerbraten Allrecipes

WEBJun 18, 2020 · Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in …

1. Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.
2. Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.
3. Cover and cook roast on Low for 8 hours. Turn slow cooker off. Transfer roast to a cutting board and cover with aluminum foil. Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.
4. Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.

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