Pressure Cooker Sauerbraten

Marinate, Schmarinate! Sauerbraten without the wait!


Three to ten days! I ain’t waitin’ no three to ten days! Who has that kind of time and patience? Not me. Yet that is the standard marinating time for authentic sauerbraten. If I tried to make it the authentic way, I would probably have lost interest by the time it’s done marinating. Who knows if I would still be in a sauerbraten mood after all that? Or I might just forget about it, and when I finally discover it, I would wonder who the hell left their science project in the fridge. But the pressure cooker makes it possible to get some authentic flavor in less than a couple hours.


One thing I have noticed about the pressure cooker is that you can infuse a lot of flavor into things without marinating at all. Sure, you would probably notice a difference in a side by side taste comparison, but you can get pretty authentic flavor with the pressure cooker alone.


When making German-style dishes, the true test is when I set it in front of the S.O., who is from Germany, and if she can identify the dish without me giving any hints, then that is what I consider a success. And like the pressure cooker¬†Rouladen before it (but I am guessing the rolled meat surrounding bacon, pickle and mustard could possibly be a giveaway without even tasting it), she took a bite and proclaimed “Mmmmmm… sauerbraten!” So, I know that at least the essence of the flavor was there.


I happened to be feeling lazy this particular day, so while at Trader Joe’s I picked up a container of pre-cut mirepoix, but in the recipe I wrote it the old fashioned way, since one doesn’t always have access to the lazy man’s version.


I served the sauerbraten with red cabbage and homemade Spaetzle. It would also go great with boiled or mashed potatoes and a vegetable such as green beans or roasted Brussels Sprouts.


Slice and serve! As usual, your feedback is appreciated and welcomed.

Pressure Cooker Sauerbraten
Recipe type: Entree
Cuisine: German
Prep time:
Cook time:
Total time:
Serves: 4
The German classic, which usually takes as long as ten days, ready in less than a couple hours
  • 1 tablespoon cooking oil
  • 2 pounds bottom round
  • 2 Stalks Celery, chopped
  • 2 Carrots, chopped
  • 1 Onion, chopped
  • 5 cloves garlic, chopped
  • Salt and pepper to taste
  • ½ cup red wine
  • ½ cup red wine vinegar
  • ½ cup broth (beef or chicken)
  • 1 tablespoon Worcestershire Sauce
  • 1 generous tablespoon pickling spice
  • 3 bay leaves
  • 3 tablespoons golden raisins
  • 2 tablespoons brown sugar
  • 1-inch piece of ginger, grated
  • 2 sprigs dill
  • Salt and pepper to taste
  1. Heat the oil over medium-high heat
  2. Brown the meat on both sides, then remove to plate
  3. Add the celery, carrots and onion to the pressure cooker pot and saute until they start to soften
  4. Add the garlic and saute for another minute or so
  5. Add a little salt and pepper
  6. Add the red wine, red wine vinegar, Worcestershire Sauce and broth
  7. Put pickling spice and bay leaves in a spice bag or cheesecloth and add to pan
  8. Add raisins, brown sugar, ginger and dill
  9. Place meat back in pan
  10. Place cover on pressure cooker, turn heat to high and bring to high pressure
  11. When pressure is reached, reduce heat to maintain high pressure and set timer for 25 minutes
  12. When time is up, remove from heat and let the pressure come down naturally.
  13. When pressure has released, remove the roast to a plate.
  14. Put pot with sauces over medium-high heat and cook, stirring often, until sauce has thickened (about 10 minutes).
  15. When sauce has cooled enough to taste it, adjust salt and pepper.
  16. Slice sauerbraten and serve topped with sauce.


8 thoughts on “Pressure Cooker Sauerbraten

  1. Hi! I tried this last night and it was quite good. As I’m brand new to pressure cooking, I followed it to a T. It didn’t quite have the “marinated for 10 days” flavor that I really like, but it also wasn’t bad at all. I’ll be cooking it again.

    I also made braised red cabbage with apples, as well as Spaetzel. Overall fantastic meal!

  2. Thanks Jon-Paul. I’m glad you enjoyed the recipe. I know it’s not quite the same as the real thing, but when you’re in the mood for Sauerbraten and don’t want to go through all the preparation and waiting, I think it is close enough in flavor to satisfy the craving. Now you’ve made me hungry for Spaetzle, which I haven’t had in awhile.

  3. I just found your site. It looks like it will be very useful to me. I just started with my pressure cooker so am still nervous about “winging it”. I’m making the Pressure Cooker Sauerbraten tonight. I have to substitute chuck for bottom round and I’m using homemade pickling spice (with juniper berries). I’ll let you know how it turns out.

    • Thanks for checking out the site. I hope you find it useful, and be sure to let me know how the Sauerbraten turns out! Have fun pressure cooking!


      • We all thought that the Sauerbraten came out wonderful. The pickling spice was a little heavy on allspice so I will have to fix that next time. I also think I will start with a larger piece of meat. I also added 1/2 C of apple juice to the sauce while it was reducing.

        Thanks again for a great recipe and such a useful site. I’ll be back frequently.


        • Thanks, Daryl. I’m happy to hear that you enjoyed the recipe. The apple juice sounds like a nice touch. I hope you find other useful recipes on the site as well!

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