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Gingered Sauerbraten

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Servings: Serves 6

Cook Time: 195 minutes

Prep Time: 60 minutes


2 medium yellow onions, divided
3 cups water
1 cup red wine vinegar
1 cup red wine
4 sprigs fresh thyme
3 bay leaves
1 (3 1/2 to 4 lb.) boneless beef chuck roast, cut into 2 equal pieces
1/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste
3 Tbsp. canola oil, divided
4 carrots, thinly sliced
3 ribs celery, cut into 1-inch pieces
3 Tbsp. all-purpose flour
10 gingersnap cookies, finely crushed (about 1/3 cup)
3 Tbsp. light brown sugar, packed
1/2 cup golden raisins


1. Prepare marinade. Halve and thinly slice one of the onions. Add to a large saucepan with water, vinegar, wine, thyme, and bay leaves. Bring to a low boil over high heat, stirring occasionally. Remove from heat and let cool completely, about 45 minutes.
2. Season chuck roast with salt and pepper and place pieces in a large deep bowl. Pour marinade over beef, cover, and refrigerate for at least 1 day and up to 2 days, turning twice.
3. When ready to cook the roast, preheat oven to 325 degrees F. Remove roast from marinade and pat dry, reserving the marinade.
4. In a large ovenproof stockpot or Dutch oven, heat 1 Tbsp. of the canola oil over medium-high heat. Add the roast pieces to pot and cook, turning occasionally, until they are browned on all sides, about 8 minutes. Transfer pieces to a plate and cover with foil.
5. Halve and thinly slice remaining onion, add to pot, and saute until lightly browned, about 5 minutes. Add carrots and celery to pot; saute 2 minutes more. Return roast to pot along with reserved marinade. Bring mixture to a low boil, cover, then place in oven and bake until roast is very tender, about 3 hours.
6. Transfer roast to a plate, along with cooked vegetables, using a slotted spoon; loosely tent with foil. Strain remainingliquid through a fine-mesh sieve into medium bowl or measuring cup and discard solids. Set aside.
7. Heat remaining 2 Tbsp. oil in roasting pot over medium heat. Add flour and cook, whisking constantly, until mixture is deep brown, 5 to 7 minutes. Gradually whisk in reserved liquid, gingersnaps, and brown sugar, then stir in raisins. Bring mixture to a simmer and cook, whisking frequently, until thickened, 5 to 7 minutes. Return roast and vegetables to pot and cook for 5 minutes more to warm through.
8. Transfer roast to a cutting board and let rest 5 to 10 minutes, then thinly slice against the grain if possible. Serve hot alongside vegetables with sauce spooned on top.
Source: Hannaford fresh Magazine, September - October 2013

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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