Instant Pot Sauerbraten (weeknight pressure-braised)
Instant Pot Sauerbraten (weeknight pressure-braised)
Classic DishRheinischer Sauerbraten
Prep: 25 min • Cook: 60 min. A quick, weeknight adaptation of Rheinischer Sauerbraten that layers sharp vinegar and red wine with aromatics, pressure-braises a chuck roast until fork-tender, then finishes the sauce with crushed gingersnaps or lebkuchen for an authentically spiced, slightly sweet tang.
- Preparation time
- 25 min
- Cooking time
- 1 hr
- Total time
- 1 hr 25 min
- Servings
- 8
Instructions
Marinade
- 1Whisk together red wine vinegar, dry red wine, brown sugar, and 1 tsp black pepper in a bowl; add sliced onions and bay leaves.
- 2Place beef chuck in a shallow dish or resealable bag and pour marinade over, coating the meat. Marinate at least 2 hours or up to overnight for more flavor.
- 3If short on time, let meat sit in marinade at room temperature for 30–60 minutes before cooking to take the chill off.
Cooking (Instant Pot)
- 1Remove roast from marinade, reserve the liquid and vegetables; pat roast dry and season lightly with salt.
- 2Set Instant Pot to Sauté and heat vegetable oil. Brown roast on all sides, about 3–4 minutes per side, then remove and set aside.
- 3Add reserved onions and any marinade solids to the pot and cook briefly to deglaze, scraping up browned bits.
- 4Return roast to the pot, pour in beef stock and the reserved marinade liquid, nestling the roast into the liquid. Add bay leaves.
- 5Secure lid, set to Manual/High pressure for 50 minutes for a 2 lb roast. Allow natural pressure release for 12–15 minutes, then quick release remaining pressure.
Finishing
- 1Transfer roast to a cutting board and tent with foil to rest while you finish the sauce.
- 2Strain braising liquid into a saucepan and skim excess fat. Bring to a simmer and whisk in crushed gingersnap or lebkuchen cookies until sauce thickens and is glossy.
- 3Adjust seasoning with salt and a splash of vinegar if needed. Slice roast across the grain and spoon sauce over before serving.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 45 g
- Fat
- 26 g
- Carbs
- 30 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 45 g |
| Fat | 26 g |
| Carbs | 30 g |
Tips
- Marinate at least two hours for a quick version; overnight yields a noticeably deeper, tangier flavor.
- Brown the roast well before pressure cooking to develop caramelized flavor in the final sauce.
- Serve with potato dumplings or mashed potatoes and red cabbage to balance the bright sauce.
